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.
Prep Time::20 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 45 mins
Servings::8
Ingredients
Stock:
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
Soup:
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
Directions
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.
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.
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.
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.
Cook’s Note
You can use turkey meat instead of a carcass. Roast legs or thighs in the oven, then continue with instructions for the stock.
To further reduce fat, make the stock ahead and chill it in the refrigerator. Any fat will rise to the top and can be easily removed.