Cookware
Cutlery
Bakeware
Cooking Tools
Electronics
Specialty Food
About Us
Contact Us
Blog
Return to: Blog

New Meal Monday: Turkey Soup

November 27, 2017

The sense of smell is the sense most closely to linked to memory, so it's not surprising that as I was helping my mom make turkey soup this weekend I was instantly transported back to my childhood kitchen. The smell of homemade turkey soup filled our home the days after Thanksgiving and became a staple for my family through the winter months.  My mom would make a large batch and then freeze some to enjoy all winter. It was the go-to meal after a cold day on the ski slopes or in the hockey rink, and of course it was a necessity any time a cold or flu came into the household. It seemed to have magic power, not only against the common cold, but also to provide comfort when life became as dreary as the weather. I've written about comfort foods in the past, but this one seems to have comfort cooked right in (I would add it as an ingredient if I could).  I have fond memories of helping my mom make this soup, although I am told that this "helper" role was more about trying to snag juicy pieces of turkey than actually helping.  So now as an adult, with a daughter of my own who might need some magic this winter, I decided it was the year to learn all the secrets behind this tasty soup.  What did I learn? All you need to make magic is a big stock pot, a few fresh ingredients and a whole lot of love... enjoy!

Here's what you'll need:

  • Carcass from a 14-18 lb turkey (larger or smaller will work but you may want to adjust other quantities)
  • 1-1.5 cups chopped carrots
  • 1-1.5 cups chopped celery
  • 1 large onion, sliced 
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup uncooked rice

Here's how you do it:

  1. Place turkey carcass in large stock pot, fill about half way with water and then bring to a simmer. Cover and simmer for about an hour.
  2. Remove carcass and place in large colander to drain. Pull off remaining meat from bones and put meat back in stock pot. Use a slotted spoon to sift through the water to ensure there are no small remaining bones.
  3. Add carrots, celery, onion, rice, salt and pepper. Bring back to a simmer and cover, simmer for 45-60 minutes, or until the carrots are soft.
  4. Add additional salt and pepper to taste. Serve with bread and enjoy! 

 

2019 Spring Cleaning Cookware Trade-In

2019 Spring Cleaning Cookware Trade-In

Apr 15, 2019
Our annual Spring Cleaning Cookware Trade-in is back again for another year!The idea behind it is simple:Bring in any old kitchen item you're not using anymore, and we'll give you a coupon for 20% off*…
New Meal Monday: Bunny Carrot Cakelets

New Meal Monday: Bunny Carrot Cakelets

Apr 15, 2019
For this week's New Meal Monday we thought we'd take our inspiration from one of our favorite brands! Nordic Ware is a family owned company that specializes in bakeware; their products are almost always top…
New Meal Monday: Beer & Bacon Mussels

New Meal Monday: Beer & Bacon Mussels

Apr 08, 2019
  Yesterday was National Beer Day, so to celebrate, we thought it would be appropriate to cook something with beer!  Now, there are a lot of great uses for beer when it comes to cooking. For example,…