Prep Time::15 mins
Cook Time:: 1 hr 40 mins
Total Time:: 1 hr 55 mins
Servings::10
Ingredients
1 picked-over turkey carcass
1 ½ cups leftover stuffing
1 onion, peeled and diced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 tablespoon poultry seasoning
1 teaspoon ground sage
2 bay leaves
2 ½ quarts chicken broth
1 cup water, or as needed (Optional)
½ teaspoon garlic salt, or to taste
ground black pepper, to taste
2 cups (uncooked) regular long-grain white rice
1 (16 ounce) package frozen green peas
Directions
Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
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Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
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Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
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Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
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Stir in peas and continue to simmer until rice is tender, about 10 minutes more.
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Adjust seasonings to taste before serving.
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Serve hot and enjoy!
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Cook’s Note
I usually make cornbread muffins to serve with this soup.