Post-Thanksgiving Turkey Soup



2 c dry white wine

All leftover turkey meat and drumstick bones from a whole bird.

1 Large onion, chopped

1 (6-oz) box Long-Grain and Wild Rice Original, DIVIDED

2 (14.5-oz) Cans stewed tomatoes with onions, celery & green peppers

2 c chopped celery

2 c chopped carrots

3 Cloves fresh garlic

To Taste salt and freshly ground black pepper

As needed Buttermilk biscuits


In a large soup kettle, combine turkey broth, white wine, turkey meat/drumsticks, onion, garlic and seasoning packet from wild rice box. Bring to a boil, then cover and gently simmer, on low, for 2 to 3 hours, skimming any foam from the surface.

Cool slightly. Remove all bones from broth and discard bones. Return turkey meat to the soup kettle.

Add tomatoes, with the juices, and simmer another 10 minutes. Add celery, carrots, garlic and rice. Simmer another 45 minutes or until the vegetables are tender.

Season with salt and pepper. Serve with biscuits.