Classic Turkey and Rice Soup

admin 24/04/20 Recipes


8 servings

Prep Time


Cook 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

1 teaspoon: poultry seasoning

1 teaspoon: dried rosemary

1 teaspoon: onion powder

2 cups: cooked rice


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.

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.


Calories: 115 kcal

Carbohydrates: 22.4 g

Cholesterol: 4 mg

Fat: 1.7 g

Fiber: 2.3 g

Protein: 3.2 g

Sodium: 85 mg

0 pepole already liked it!

Leave a comment!