I got a free turkey from the grocery store back around Thanksgiving (they had a deal where if you spent a certain amount each week for six weeks you get a turkey).  I didn’t really have any ideas about what to do with it, so I just went ahead and roasted and carved it.  I froze most of the shredded meat to use for meals, and saved the bones and innards for stock making.  

A favorite of mine is Chicken and Rice soup, yet I decided to try a different route since I had such a large supply of turkey meat.  This was fast and easy to make, and freezes very well!

Ingredients

6 c. Chicken Stock

1 c. Brown Rice

3 Tb. Butter

1 tsp. Salt

1/4 c. Shallot, minced

1/2 c. Onion, chopped

1 Tb. Flour

1 c. Turkey, chopped

2 Tb. Fresh Parsley, chopped

Salt and Pepper, to taste

Method

To prepare the rice: 

Bring 2 c. Chicken Stock to a rolling boil.  Add the Brown Rice, 2 Tb. Butter, and Salt.  Stir once, cover, reduce to simmer, and cook for 30 to 35 minutes until liquid is absorbed.  Set aside.

To assemble soup:

Melt 1 Tb. Butter in pot and add Shallot and Onion, cooking until soft.

In a separate pot, bring 4 c. Chicken Stock to a boil.

Add 1 Tb. Flour to Shallot and Onion, and stir, cooking approximately 1 minute, until it turns golden brown.

Whisk in the boiling Chicken Stock.

Add Turkey, Parsley, Salt, and Pepper, and bring to the boil.

Reduce to a simmer and simmer 10-15 minutes.

This may be frozen for up to three months in an airtight container.