"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lillian's Turkey, Tomato and Rice Soup Recipe

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This recipe for Lillian's Turkey, Tomato and Rice Soup, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Erin Nickerson & Family


1 turkey carcass
2 quarts cold water + more if needed
2 chicken bouillon cubes
1 medium to large yellow onion, cut into thick wedges
1 to 2 carrots, cut into large pieces
2 bay leaves
1 celery stalk
salt & pepper, 1 teaspoon salt, Ĺ teaspoon pepper. Can add more later.

2-4 cups of turkey meat from carcass
2 cups tomato juice (you can use more or less tomato depending on your tastes!)
1 cup uncooked wild rice
3 celery stalks, sliced
1 cup of carrots, chopped
1 large onion, roughly chopped
Salt and pepper as needed

Place the turkey carcass in a stockpot. Add bouillon cubes, onion, carrots, celery, and bay leaves, salt and pepper to taste. Cover with water. Bring to a near boil over low heat; cover and simmer 3 hours.

Remove carcass; cool. Strain broth and skim fat. Pick turkey from the carcass to use in the soup. Discard other solids. Return broth to the pot. Add the tomato juice, rice, carrots, celery and chopped onion. Cover and simmer until rice and vegetables are tender (about 35-45 minutes). Add turkey meat and heat for additional 5-10 minutes.

Ready to serve!

Personal Notes:
Personal Notes:
I know most people, at least those who've ever cooked a Thanksgiving turkey, have their own version of leftover turkey soup. I actually didn't realize that there were those that didn't include tomato and rice until I moved to the US. Perhaps it's a Canadian thing? My late mother, Lillian, would make this soup after Thanksgiving each year. Making it now is a special way to honor her memory. She would be proud that we carry on this tradition.

The beauty of a soup is you can easily add or subtract ingredients to your taste, so more or less of anything works. I like my soup on the thicker side, so tend to add more rice and veggies than the recipe may call for. Improvise as needed depending on how much soup you're making, or what ingredients you have on hand. I like to add a little tabasco or cayenne at the end for an additional kick, but thatís just a preference.




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