The Arroz Caldo is the most heartwarming, cuddly soup I’ve known all my life. I have always fed my children with this soup. Arroz Caldo (say ‘ar-roz kal-doh’) is the Filipino rice porridge best known for its healing curative qualities, no matter what the weather is like. Traditionally, it is cooked with boiled chicken. This time, I made Arroz Caldo with leftover roast turkey.
If you like to boil the turkey carcass the day after Thanksgiving then this is a good soup meal for you. Some folks like to throw in leftover vegetables and pasta to make leftover turkey soup. I like to transform our leftover turkey into a rich Arroz Caldo or the Filipino rice porridge.
If you’ve never had Arroz Caldo, you’re in for a treat. This savory broth hits the spot with the fragrance of ginger, the hearty filling of turkey chunks, the rich contrast of soft rice grains, the crunch of crisp garlic bits and scallions…and at the end a hint of lemon added.
Nothing else in the world is as soothing, as calming and healing as a rich bowl of rice porridge with turkey chunks . It is simply an easy, superb soup. Just like a warm hug to lift your spirits any day.
Happy Thanksgiving to all of you!
How to cook Arroz Caldo with Turkey
- about 2 pounds with bone and some skin and meat leftover turkey carcass with meat
- 2 stalks chopped, for broth celery
- 1 piece sliced, for broth onion
- about 8 cups or enough to cover turkey water
- 1 teaspoon for turkey broth salt
- 1 teaspoon for turkey broth black pepper powder
- about 2 cups from boiling leftover turkey carcass cooked turkey chunks (or use chicken)
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 1 whole chopped white onion
- 1 knob about 2 inches, peeled, sliced thin into 1-inch pieces fresh ginger
- 4 Tablespoons fish sauce Filipino patis
- 2 cups uncooked medium grain white rice
- 4 to 6 cups from boiling leftovers turkey broth
- 4 cups organic chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper corns
- 1 teaspoon black pepper powder
- 2 stalks sliced, for garnish green onions or scallions
- 1 Tablespoon juice fresh or frozen calamansi are found in Asian markets fresh lemon (or calamansi, the Filipino lime)
- 2 pieces peeled, sliced, for garnish hard-boiled eggs
- 1 Tablespoon for garnish fried garlic bits
- 1. The day after Thanksgiving, in a large stockpot boil the carcass of the leftover turkey in water. Make sure there is enough liquid to cover meat and bones. Add the chopped celery, onions, salt and black pepper. Bring to a boil then simmer till meat is falling off bone and broth is aromatic and flavorful, for about an hour or two. The larger the turkey carcass the longer it will take. When done, save the broth to make the arroz caldo. Remove the turkey meat from the bones and cut into bite-sized chunks. * Make this process of boiling the leftover turkey in a slow cooker or pressure cooker if that is more convenient.
- 2. To make the Arroz Caldo, use a large stockpot (or use the same empty pot where the turkey stock was cooked in). Over medium high heat, pour the vegetable oil. Saute the garlic, onions, ginger for a minute. Then add fish sauce. Add the rice grains. Stir around for 2 minutes till rice becomes puffy.
- 3. Add the broths to the pot of rice sauté. Blend well. Cover for a few minutes. When the entire soup and rice combination boils, lower heat to a slow simmer. Add the leftover turkey chunks and black peppercorns. Maintain the heat to a slow simmer. Stir well to avoid rice sticking in the bottom.
- 4. Cover and continue cooking rice porridge over low heat . Rice will be completely cooked after about 18 minutes. You will have about 4 cups of cooked rice by the end of cooking. The amount of soup broth should be about 10 cups. Add more broth if desired. Season with salt and black pepper powder. Make sure to stir rice every now and then so it does not stick to bottom of the pot.
- 5. To serve: pour in individual soup bowls. Place the turkey chunks on top. Sprinkle lemon juice on the arroz caldo. Garnish with slices of hard-boiled eggs, sliced scallions and crisp fried garlic bits. Serve piping hot.
- COOK'S COMMENTS: In the Philippines, calamansi (the Filipino lime) is sprinkled over the arroz caldo. If calamansi is available to you, feel free to use it instead of lemon. Sometimes, if we have leftover corn from Thanksgiving, I add cooked corn kernels to the arroz caldo and that makes it even more delightful. On other occasions, feel free to use chicken for this recipe which is the traditional basic ingredient for Filipinos.
- When cooking with Chicken : Traditionally, Arroz Caldo consists of boiled chicken meat. If you want to do that recipe, boil half a pound of chicken in a pot filled with water, and the amount of onions and celery indicated above to boil the turkey carcass. Boil then simmer till chicken is tender for 55 minutes to an hour. Chop the chicken meat into small pieces. Cook the Arroz Caldo according to directions above, substituting the chicken for the turkey. Serve hot with the same garnishings. Or follow a previous recipe for Chicken Arroz Caldo from a past blog post here.
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- Reusing leftovers is a great way to prevent waste, not to mention a fun way to create an easy and delicious dinner. Holiday meals are wonderful, but eating them day after day can get old. We love to create a new and exciting recipe from a container of leftovers!
- *Photo collage with thanks to the Sunday Supper Tastemakers
- It’s time to start cooking with those holiday leftovers. Join us for our Twitter chat Sunday November 20th, at 7p.m. EST to see our #SundaySupper Tastemakers Best Leftover Recipes.
- This week the Sunday Supper Tastemakers are here to help. Thank you Christie from A Kitchen Hoor’s Adventure for hosting this event!
Best Leftover Recipes
- Chocolate Pumpkin Brownies by NinjaBaker.com
- “Australian Pie” – Leftover Turkey Pie with Raisins and Béchamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Grilled Cheese with Cranberry and Brie by Our Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Quesadillas with Cranberry Salsa by Food Done Light
- Turkey Shepherd’s Pie by Monica’s Table
- Arroz Caldo with Turkey by Asian In America
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
- Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.