Make this healthy Turkey Soup With Rice and turn your leftover Thanksgiving turkey carcass into a super comforting.
Making the stock takes a little time but once that’s done the soup goes together quickly.
Even with making the stock the soup is very easy to make (the stock is just simmer time) which is exactly what I want after all the Thanksgiving cooking!
Even if you don’t consider yourself a very good cook you can make this recipe with little fuss or muss and it’ll be absolutely delish.
The seasonings in this are perfect. The rice amount is generous. In fact you can use half as much and it will still be plenty. Something you might consider if you have lots of leftover veggies to add.
You might also want to make the rice separately. Especially if you plan on leftovers. Rice in soup can become gummy after some time in the fridge!
The veggies are also optional. Anything leftover from Thanksgiving dinner can be thrown in and heated through!
I also like to add in my favorite Better Than Bouillon chicken base. It adds a great deal of poultry flavor and makes everything taste like it has been cooking all day!
This flavorful soup is enjoyed by all – a great way to use up leftover turkey.
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Even if you don’t consider yourself a very good cook you can make this Turkey Soup With Rice.
- 1 turkey carcass
- 2 stalks celery & 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 corn
- 3 tablespoons fresh parsley
- salt and pepper
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In a large Enameled Cast Iron Dutch Oven, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
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Simmer for 2 to 3 hours over medium low heat. Strain and discard the vegetables and bones. Reserve the turkey stock. In the same dutch oven, melt the butter and cook the onions until tender.
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Stir in the celery and thyme.
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Stir in the carrots and rice and toss to coat. Stir in the turkey stock and bring to a simmer. Cook until the vegetables and rice are tender. Stir in the turkey, corn and parsley.
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Return to simmer and season to taste.
I love my Cast Iron Enameled Dutch Oven for making soups and stews. It’s also great for pot roast and many other things. Very handy!
Tips And Tidbits About This Turkey Soup With Rice
In addition to the veggies in the ingredient list, I added some chopped turnip & frozen peas. Almost anything leftover from Thanksgiving dinner can be tossed in also.
I also added in my favorite Better Than Bouillon chicken base. This product adds a great deal of poultry flavor and makes everything taste like it has been simmering on the back of the stove all day!
Up Next:
Beef Liver and Onions With White Wine
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