Smoked Turkey & Rice Soup
1-2 lbs of smoked turkey parts ( wings, thighs, drumsticks etc,)
2 celery stalks sliced
2 carrots sliced
1 onion diced
2 quarts of warm water
1 tbl of vegetable oil
1/2 cup of uncooked rice
Salt and pepper to taste
In a large dutch oven or soup pot, heat 1 tbl of vegetable oil and slightly fry the cooked turkey parts so that it's
smoked oils get released into the pan. Remove and put them aside leaving released oils in the pot.
Add the diced onion to the medium hot pot with a little salt and pepper to the released oils. Sauté until the onion
becomes caramelized and then add the rest of the vegetables. Stir and cook until the vegetables become soft,
about 10 minutes.
Pour warm water a little at a time to the vegetables scraping up all the little brown bits from the bottom of the pot.
When pot is full, bring it to a boil and put the turkey parts back into the pot and simmer for about 1 hour or until
the meat is just about falling off the bone, then gently remove them and set them aside to cool. At this point, test
for salt and pepper adding them to taste.
When meat is cool enough to handle, remove the meat off the bones, separating it from the skin and shredding it
into large pieces. Return the meat back into the soup and reserving the skin on the side. If soup seems a little
thick, add a little more warm water. Simmer for another 20 minutes. Cook the rice in some boiling water until done,
strain and add it to the soup just before serving.
Step 5 (optional)
Take the reserved skin and cut it into small bacon like pieces and place them on a sheet pan, putting it under the
broiler until crisp, then adding it to the top of the soup after it has been put into individual bowls. Serves 4