Classic Turkey and Rice Soup Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?
Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.Advertisement
Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.
Per Serving: 115 calories; protein 3.2g; carbohydrates 22.4g; fat 1.7g; cholesterol 3.7mg; sodium 56mg. You can use other turkey than a carcass. Simply roast legs or thighs in the oven until cooked and browned nicely, then continue with instructions for the stock.