This turkey rice soup is warm and comforting. Is there anything better than a bowl of soup made with leftovers from a meal you shared with your family? Don't hesitate to add other leftovers of your choice.
Ingredients
- turkey carcass: 1 piece
- onion, halved and skin left on: 1 piece
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- head garlic: 1 piece (halved)
- rosemary: 1 tsp (dried)
- thyme: 1 tsp (dried)
- bay leaves: 2 piece
- salt and ground black pepper: (to taste)
- quarts water: 2 piece (or as needed)
- onions: 2 piece (diced)
- carrots: 2 piece (diced)
- stalks celery: 2 piece (diced)
- garlic: 2 clove (minced)
- poultry seasoning: 1 tsp
- rosemary: 1 tsp (dried)
- onion powder: 1 tsp
- rice: 2 cups (cooked)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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To make the stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
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Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.
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To make the soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock. Bring to a boil; reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.
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Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.
