Prep 20 mins
Cook 1 hr
A perfect way to use up the trimmings and carcass from your holiday turkey. If, after stewing the carcass and deboning, you do not have 3 cups of turkey then add some additional cut-up cooked turkey. This soup freezes well, so if you have a large turkey and big enough stock pot, you may want to double this recipe.
- 9 -10 lbs turkey bones, and trimmings
- 2 1⁄2 quarts water
- 1 tablespoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 cup converted rice (do not use regular rice)
- 3 large carrots, thinly sliced
- 1 (9 ounce) package frozen baby lima beans
- 1⁄8 teaspoon thyme leaves
- 1 small bay leaf
- 1 (16 ounce) can tomatoes, undrained,cut up
- Break up turkey to fit in a 5 quart Dutch oven; add the water, salt and pepper and bring to a boil over high heat.
- Reduce heat, cover and simmer for 1 1/2 hours.
- Remove bones and meat from broth and cool until you can handle it, then remove the meat from the bones and cut it into bite-sized pieces.
- Without using oil, toast the rice over medium-high heat in a small skillet until golden, stirring frequently so rice does not burn.
- Skim the fat from the broth, then add the rice, carrots, beans, thyme and bay leaf to the broth and bring to a boil.
- Reduce the heat and simmer, coverered, for 10-15 minutes or until the rice, carrots, and beans are tender.
- Add the turkey and tomatoes to the soup and heat through.
- Remove the bay leaf and serve.