Turkey Soup with Rice

  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 10 min
  • Cook: 3 hr 15 min
  • Yield: 6 servings
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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


  1. 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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