Warm and reassuring, this soup of rice and turkey is. Is there anything better than a bowl of soup cooked with the leftovers from a family meal? Don’t be afraid to include additional leftovers of your choosing.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
Ingredients
- 1 turkey carcass
- 1 large onion, halved and skin left on
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 head garlic, halved
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and ground black pepper to taste
- 2 quarts water, or as needed
- 2 large onions, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 2 cups cooked rice
- salt and ground black pepper to taste
Instructions
- Make stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.
- Make soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.
- Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.
- You can use turkey meat instead of a carcass. Roast legs or thighs in the oven, then continue with instructions for the stock.
- To further reduce fat, make the stock ahead and chill it in the refrigerator. Any fat will rise to the top and can be easily removed.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 56 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made the soup without onions or garlic as I am intolerant of them and used 1/2 cup of basmati rice. Parsley, rosemary and thyme were all tasty additions. I loved how simple it was to make using up the leftover turkey carcass from Christmas dinner. My husband and I both had the flu over the holiday and because of the simple recipe I could make it even though I was not feeling my best. It was just perfect for dealing with a sore throat and aches. I have tried many different soup recipes over the last few years and this is my favourite and will be my go to from now on.
It was good! I did add less salt because I am on a low-sodium diet.
So happy I found this, never tried my hand at turkey soup and it turned out awesome.
Great recipe! I made it with the suggestions of the review below that doubled the spices (Doug), but it was a little too spicy for our tastes. Next time, I will not double the poultry seasoning or the pepper. Also, I made the broth the day before and chilled overnight so I could skim off the fat. I let it simmer several hours the day I made the broth and again the final day to reduce the broth (I used 4 quarts of water) for a stronger turkey flavor. It was very tasty and had great turkey flavor!
Very good, I added a little leftover turkey gravy amd used broth for more flavor. I’m trying to figure out why the onion powder is needed after so much onion is in the recipe to begin with? I skipped it.
As others have said, a great starter recipe. I added some leftover canned green beans, as well as use chicken broth instead of water.
I used all of Doug’s suggestions and also added a bag of frozen peas at the end. It’s very flavorful but next time I’d go easy on the pepper! Still a wonderful soup! Thanks for the suggestions!
This soup was very good. I will definitely make it again.
I added more garlic, salt and pepper and a lot more turkey. It was great!
Changes made were using lots of leftovers from the holidays. I had made broth in November, saved turkey and used the roasted veggies left over from a family gathering on New Year’s Day.
This was a terrific recipe. I didn’t have turkey bones/carcass so, for more flavor, I used Better Than Boullion, Chicken flavor. MAde homemade biscuits and it was a wonderful meal.
I made this exactly as written, and we loved it. I’ve made turkey rice soup before but it was always very bland. This tasted like Thanksgiving in a bowl! Thank you for a keeper recipe; I’ll be making this every year, with the remains of our turkey.
I added a lot more spices, used fresh garlic, celery, carrots and onions in the soup (no frozen veggies) plus twice as much rice. Husband loved it. Will definitely make this again.
Delicious!! And easy to prepare!! None of my wife’s hard work for Thanksgiving dinner went to waste
I added celery seed throughout and I also added a some smoked paprika to my stock when cooking the turkey
Delicious
It needed more vegetables and less water. But otherwise it was okay.
It needed more vegetables and less water. But otherwise it was okay.
No just as it is oh I added chicken gizzards yum
The picture shows peas but don’t see any in the recipe??? A little bland for my taste.
No real changes, except I eliminated the peas…not my favorite vegetable.