Classic Turkey and Rice Soup
Course: SoupCuisine: EuropeanPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
8
Ingredients
- Stock
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
- Soup
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
Directions
- To make the 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.
- To make the 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.
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