Turkey And Rice Soup

Tuesday, July 30, 2019

Turkey and Rice Soup


Prep time:





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

water to cover



2 large onions, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

Turkey meat, both white and dark

Fresh Thyme to taste

Dried Sage to taste

2 tsp oil

1-2 cups leftover brown rice


Place your turkey carcass in a large stockpot and cover with water. Add the vegetables listed above or more if you have them. I may for months…save vegetables peelings and scraps, including things like beet stems, carrot or potato peelings, zucchini ends, etc. If it's vegetable and I feel like I have room in the freezer, I save it - it makes great stock for soups such as this.


Bring your stock to a boil and simmer gently for 30 minutes or so. Remove from heat and cool slightly.

Using a large 2 or 4 cup measuring cup, start dipping into the broth and passing through the cheesecloth to remove your vegetable bits. Once this is completed begin the soup.

Add oil to your pot, and saute the onions, carrots, and celery until just tender, about 5 minutes. Add the stock you previously strained. Pick over the meat you are using and either pull or dice into bite size pieces. Bring the soup mixture to a boil and simmer for 30 minutes or so until vegetables are tender and stock has reduced by 1/3. Adjust seasonings, add your rice, cover and turn off the heat for 5 minutes.


yes…I made a mess.

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