Turkey Soup

Name: Turkey Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 12 servings (5 quarts).
Ingredients: 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; Pepper; Onion powder; Garlic powder

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! —Carol Brethauer, Denver, Colorado

Ingredients

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
Pepper
Onion powder
Garlic powder

Directions

In a stock pot, place turkey carcass, water and broth. 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.

Nutrition Facts

1-2/3 cups: 147 calories, 2g fat (0 saturated fat), 28mg cholesterol, 412mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Turkey Soup in Country Extra January 1993

Reviews

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Average Rating:

LeChef2313

Mar 2, 2018

I usually don’t care for turkey soup or any soup with rice. I have to say this soup was outstanding, especially the next day. I did use black rice which made the whole soup a purplish color. I will do the exact same thing next time, outstanding!
Patrica390

Jan 11, 2018

This soup is outstanding!! I nearly tripled the recipe because my carcass was from a 22# turkey. The only thing I did differently was that I used chicken stock opposed to canned broth. I had extra turkey bits frozen that I added.
shamrock15

Nov 30, 2016

First time I tried this recipe and it certainly won't be the last. Absolutely one of the easiest and most tasteful soup I've made. Will become a staple after each Turkey dinner.
GiGilovestocook

Nov 25, 2016

I have not tried this yet but every time I tried making soup from the carcass it came out greasy. I've read all the reviews and it doesn't seem to be a problem with this one. Have I always done something wrong. I will try this when my daughter cleans all the meat off but I would love to hear you advice.
Debby

Nov 23, 2016

I have been making Turkey soup for years and always surprised that it seems like something new to so many people. I always use diced potatoes and coarsely chopped veggies. Never tried it with rice. Also use at least 128 oz or so of Turkey broth and water to cover the entire circus, rather than chicken broth. My father swore by a tablespoon or so of turkey soup base depending on taste.... this soup freezes well...again I divide into smaller portions to bring out over the winter months...
Queenlalisa

Oct 13, 2016

This was very flavorful. I did add about two cups of turkey meat to it. My husband loved it.
AnnMarie1984

Nov 16, 2015

We take our Turkey to a BBQ place to have it slow smoked for Thanksgiving. Delicious! Then I tried this soup. Oh my my my! Rave reviews and now a yearly must have! This is our second year of making this soup.
malinm123

Nov 30, 2014

This recipe is absolutely delicious! I used Cream of Mushroom Soup instead of chicken broth and it gave it the flavor it needed. I would never of thought of adding it. It is really worth all the effort! I didn't use the garlic and onion powder as the Bay leaves, and the Cream of Mushroom soup gave it all the flavor it needed.
malinm123

Nov 30, 2014

This recipe is absolutely delicious! The Cream of Mushroom Soup gave it the flavor it needed. I would never of thought of adding it. It is really worth all the effort! I didn't use the garlic and onion powder as the Bay leaves, and the Cream of Mushroom soup gave it all the flavor it needed.
Imhungryagain

Feb 17, 2013

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.