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Turkey Soup With Rice

Turkey Soup With Rice

Even if you don’t consider yourself a very good cook you can make this Turkey Soup With Rice.

Course Main Course
Cuisine American
Keyword Turkey Soup With Rice
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 225 kcal


  • 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


  1. In a large Enameled Cast Iron Dutch Oven, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
  2. 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.
  3. Stir in the celery and thyme.
  4. 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.
  5. Return to simmer and season to taste.