Turkey and Rice Soup
This recipe is for Turkey Stock and Rice Soup, a delicious and comforting dish perfect for utilizing leftover turkey. The recipe begins by creating a flavorful stock using the turkey carcass, along with aromatic vegetables, herbs, and spices. After simmering the stock, it is strained and set aside. In a separate pot, diced onions, carrots, celery, and minced garlic are sautéed until tender. Poultry seasoning, dried rosemary, onion powder, cooked rice, and the strained turkey stock are then added to the pot and simmered to allow the flavors to meld together. The soup is seasoned with salt and pepper and can be garnished with fresh herbs. This hearty and satisfying soup is a great way to enjoy the flavors of turkey in a comforting bowl of goodness.
Equipment
- Large pot
- Fine-mesh sieve or cheesecloth
- cutting board
- knife
- wooden spoon or spatula
- Measuring spoons
- measuring cups
- Soup pot or Dutch oven
- stove or cooktop
- Serving bowls or soup bowl
- Fresh herbs for garnish
Ingredients
For the Stock
- 1 turkey carcass
- 1 large onion, halved with skin intact
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 head garlic, halved
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 bay leaves
- Salt and ground black pepper to taste
- 2 quarts water, or as needed
For the Soup
- 2 large onions, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tbsp poultry seasoning
- 1 tbsp dried rosemary
- 1 tbsp onion powder
- 2 cups cooked rice
- Salt and ground black pepper to taste
Notes
- In a large pot, add the turkey carcass, halved onion, chopped carrot, celery, halved garlic, dried rosemary, dried thyme, bay leaves, salt, and black pepper.
- Pour in enough water to cover the ingredients in the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 2-3 hours. This will allow the flavors to infuse into the stock.
- After simmering, strain the stock using a fine-mesh sieve or cheesecloth, discarding the solids. Set the stock aside.
- In a separate pot, heat some oil or butter over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté them until they become tender and fragrant.
- Add the poultry seasoning, dried rosemary, onion powder, cooked rice, and the strained turkey stock to the pot. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to blend together.
- Season the soup with salt and ground black pepper according to your taste preferences.
- Serve the turkey stock and rice soup hot, garnishing with fresh herbs if desired. Enjoy this comforting and flavorful soup!
Nutrition
Calories: 115kcal
