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Turkey Rice Soup

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PREP TIME
20 min
COOKING TIME
85 min
TOTAL TIME
105 min
SERVINGS
8 servings
Soup
Turkey Rice Soup
Ingredients
  • 1 turkey carcass
  • 1 large onion, halved and skin left on
  • 1 large carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 head garlic, halved
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt and ground black pepper to taste
  • 2 quarts water, or as needed
  • 2 large onions, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 2 cups cooked rice
  • salt and ground black pepper to taste
Instructions
1
To prepare the stock, place a turkey carcass, an onion, a carrot, celery, garlic, rosemary, thyme, and bay leaves in a large stockpot. Add salt and pepper to taste. Fill the pot with enough water to completely submerge all ingredients; bring the mixture to a rolling boil, then cover the pot and lower the heat. Allow the flavors to meld together for approximately 1 hour.
2
Next, carefully remove the turkey carcass from the pot and extract any remaining meat from the bones. Set aside the reserved meat for later use and discard the carcass itself. Use a strainer to remove any excess solids from the pot, leaving behind just the remaining vegetables and bay leaves.
3
To create the soup, combine the extracted solids - including onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder - with the prepared stock. Bring the mixture to a boil once more; then reduce the heat, cover the pot, and let it simmer for about 20 to 30 minutes, or until all vegetables are tender.
4
Add cooked rice and the reserved turkey meat back into the soup; season with salt to taste. Allow everything to warm through, approximately 5 minutes.