Turkey Soup Recipe
- 1 leftover turkey carcass (from a 14-pound turkey)
- 3 quarts water
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 cup uncooked long-grain rice
- 1 medium onion, finely chopped
- 4 celery ribs, finely chopped
- 2 medium carrots, grated
- 1 bay leaf
- Dash poultry seasoning
- Salt, optional
- Onion powder
- Garlic powder
- Place turkey carcass, water and broth in a large soup kettle. Bring to a boil. Reduce heat; cover and simmer for 4-5 hours.
- Remove carcass from stock. Remove any meat and dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover and simmer over medium-low heat until the rice is cooked. Discard bay leaf. Yield: 8 servings (3 quarts).
Reviews for Turkey Soup(4)
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This was a great winter meal. Never thought I would get all of that meat from the carcass.And to think before I would just pitch it in the garbage can.
I left out the onion powder and used carrot chips instead of grated carrots. I also added some dried parsley and a little chicken soup base to make sure the flavor was a little stronger. I followed the rest of the recipe just as it is, and it was delicious! My boys loved it. I will make this every time I have a turkey.
Why do you add chicken broth? When I make homemade soup I use the turkey broth only. Other than that the recipe sounds great.
the addition of "serving Size", one cup, 2 oz. etc. to the nutrition info would be very helpful. Thx