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Turkey Soup with Rice Recipe

Turkey Soup with Rice

Recipe courtesy Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • 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!

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  • on June 08, 2010

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    This is good.

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  • on December 02, 2009

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    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!

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  • on December 07, 2008

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    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.

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  • on December 05, 2008

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    This was the first time my turkey soup was excellent & I wanted to save the recipe! I never seemed to like the ones with noodles...but the rice and the flavors made everyone in my family love this soup. This will become a staple after my holiday turkeys!

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  • on December 01, 2008

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    I ADORE this soup!!! We make it every year after Thanksgiving and it always turns out amazingly well! We add enough water to cover the turkey carcass, because 8 cups wouldn't be near enough, especially after all that time, some of it simmers away. But we don't make any changes other than that because it's great the way it is.

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  • on November 30, 2008

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    This recipe would be perfect, if it had a reasonable suggestion for the amount of rice. Using 1 cup of uncooked enriched white rice made a perfectly seasoned, delicious, rice mush... (I still love it.

    Reading Patrica's review I thought that I like a lot of rice in my soup, but 1 cup is WAYYYYYYYYYY too much. If you're going with a wild rice I think a cup might work, but if you're going with uncooked white, try a half cup (for very rice-y soup or less.

    I also used elton's turkey recipe and left the aromatics in the carcass, added a nice flavor to the broth.

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  • on November 23, 2007

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    We wowed our guests by serving this soup. To add a little extra pizazz, we added wild rice to the recipe. Yum!

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