Turkey Soup with Rice

Total Time:
3 hr 25 min
10 min
3 hr 15 min

6 servings

  • 1 turkey carcass
  • 2 stalks celery with leaves, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 onion, peeled and quartered
  • 1 bay leaf
  • 8 cups water
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons dried thyme
  • 2 cups chopped carrots
  • 1 cup rice
  • 2 cups chopped leftover turkey
  • 1 cup frozen or leftover corn
  • 3 tablespoons fresh parsley
  • Salt and pepper

In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

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4.2 23
I was under the impression that this recipe was also for wild turkey. If that is the case, can I use the wild turkey broth from the wild turkey I cooked in a cooking bag instead of water to boil the carcass for the soup? And has anyone made wild turkey gravy from the broth? Sorry this is not a review but there will be one tomorrow as that is when I am making the soup. I make turkey rice soup with store bought turkey all the time.. Its a given the day after we have a turkey. I am a little nervous using the wild turkey broth. item not reviewed by moderator and published
When making the broth, I added 1 large clove of garlic-whole, 1 small dried jalapeno-whole, 1/4 of green pepper (or orange or red or yellow - just what I have in fridge/freezer. (I don't bother with chopping anything (celery, onion, etc since I straining it all out before I make the soup - It's easier to strain out) I do chop the vegetables when i am making the actual soup. A tip: I don't like to eat the ends of celery so I cut the large end of the stalks and the top leaves and freeze them to use for making soup stock. I also cut off the leaves and tie them into a red mesh (from an onion bag) and freeze that also. Less mess to strain off. I also chop peppers (and any other veges I may use in stock or soup) into large pieces and put them in 3 oz size paper bathroom cups and freeze. Simply squeeze the cup and everthing falls out. I buy the marked down veges just for this or ones that are starting to go bad. That way I have no waste. item not reviewed by moderator and published
Excellent. I used wild turkey legs and thighs and wild rice. item not reviewed by moderator and published
Glad I read the reviews. Cooked 1/2 the rice and added an extra two cups of broth. Seasoned with salt and pepper. Everything else the same and worked out great! item not reviewed by moderator and published
Yummy! I felt like that wasn't enough water to cover the turkey carcass though so I quadrupled the recipe and added the neck and legs to create the stock. item not reviewed by moderator and published
Easy recipe to follow and to make. I make my broth a bit differently, and had it ready to go, so just began the recipe after making the broth. I used brown rice instead of white, and it turned out great! The recipe does lack flavor, but nothing that salt and pepper won't help. I put in a teaspoon of sea salt, and my family and I still had to add more sea salt at the table. All in all, very good, and with rice, it's gluten free, which makes it even better for me. item not reviewed by moderator and published
One thing I forgot to mention... I used basmati rice and it worked just great! item not reviewed by moderator and published
This is good. item not reviewed by moderator and published
This my first soup EVER; it came out pretty good. Not tons of flavor, but nothing that a little salt and extra parsley couldn't fix. I did it over the course of two days and none of the actual work took much time. Not bad! item not reviewed by moderator and published
I followed the directions exactly (added mushrooms) and the soup came out good...but WAY too much rice...it soaked up all of the juice, it was more of a MUSH than a soup! Next year I will probably use 1/2 cup of rice (you could always add more if need be), I would also probably throw in another cup of chopped turkey. I did not season the soup it and it came out very bland...I would definetly add some of your favorite seasonings as it is not flavorful by itself. It was delicous with sourdough. QUICK FIX for thick soup...I added some chicken broth before I heated it up. item not reviewed by moderator and published

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