Turkey Soup with Rice

Recipe courtesy Cathy Lowe

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
3 hr 25 min
Prep
10 min
Cook
3 hr 15 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 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

Directions

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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Newest Ratings and Reviews

Read all 19 reviews

  • on November 28, 2011

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    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.

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  • on November 27, 2011

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    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.

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  • on January 27, 2011

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    One thing I forgot to mention...

    I used basmati rice and it worked just great!

    people found this review Helpful.
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