The Joy of Cooking Recipe: Asopao de Pavo (Turkey and Rice Soup)

Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

Joy of Cooking, Asapao de Pavo, turkey and rice soupThis savory soup makes good use of turkey leftovers. From Joy of Cooking: 75th Anniversary edition.

Makes about 9 cups

*Note: This soup will be more flavorful if you make a stock with the turkey carcass and use that stock here. See our post on pressure-cooker chicken stock—the same rules apply. If you’re tired of cooking, which is probably the case after Thanksgiving, feel free to use store-bought chicken stock.

Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

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Heat in a soup pot over medium-low heat:
3 tablespoons vegetable oil
Add and cook, stirring until tender but not browned, 5 to 10 minutes:
1 medium onion, diced
1 medium green or red bell pepper, cored, seeded, and diced
(1/2 cup diced chorizo or ham)
1 Scotch bonnet pepper or 2 jalapeño peppers, seeded and diced (leave the seeds in if you like more heat)
6 garlic cloves, minced

Stir in:
6 cups turkey or chicken stock
One 14 1/2-ounce can diced tomatoes, drained
1/2 cup long-grain white rice
(2 teaspoons ground annatto seeds or smoked paprika)

Bring to a boil, reduce the heat, and simmer until the rice is cooked, about 20 to 25 minutes. Stir in:
Leftover shredded cooked turkey (as much or as little as you like)
1 cup fresh or thawed frozen peas
1/2 cup chopped cilantro
1/2 cup sliced green olives
Salt to taste

Simmer gently 2 to 3 minutes, or until the turkey is heated through.

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