Turkey Soup with Cabbage and Rice

Last night I accidentally made some of the best soup I have ever unintentionally made. So often I hunt down recipes in a search to find that perfect pot of soup. But last night I found myself dealing with two kids and a turkey.

The turkey has been sitting in our freezer for over a month. Layne received it from work. We knew it and expected it, but since we always go to someone else’s for Thanksgiving, it sat there until last week when Layne took it out to thaw.┬áThen he had to go to Tennessee. We knew we just had to eat the bird. So I roasted it up after an argument with Layne over whether it should be covered (I did not cover it because I’m trying to roast a turkey, not bake it) and it turned out delicious.

Since Layne would theoretically eat most of the turkey, it was up to me to preserve said majority. Which involved making stock. Which involved throwing things into the stock.

And I came up with something very tasty.




6 cups turkey stock

2 cups turkey, chopped into bite-sized pieces.

4 carrots, chopped

1 onion, chopped

1 tablespoon of garlic

2 teaspoons of salt

2 teaspoons of pepper

1 teaspoon of paprika

1 teaspoon of Italian seasoning

2/3 cup of rice

2 cups of chopped cabbage



So after letting my turkey stock simmer away for the appropriate amount of time, I put together my soup.

I cooked up the garlic and onions in the oil until they were nice and pretty and soft. I then poured in the turkey stock and let it get nice and hot before adding the veggies, rice and seasoning. (Feel free to add more seasoning to taste, I happen to really like seasoning.)

I brought the whole thing to a boil, then reduced it to a nice simmer until the veggies were cooked through.

So good.