Prep 2 hrs
Cook 3 hrs
This is a recipe I think came from a local newspaper, but I'm not sure. I've been making it for over 10 years whenever I have the remains of a roast turkey.
- 1 yellow onion, whole
- 1 turkey carcass
- 3 chicken bouillon cubes
- 4 cups rice
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- salt and pepper
- Place the turkey carcass and whole onion in a soup kettle and cover with cold water.
- Bring to a boil and simmer, covered 2 hours or until carcass is falling apart.
- Stir in the bouillon cubes the last 1/2 hours of cooking.
- Remove from heat and cool.
- Pour everything from the soup kettle into a colander, discarding the onion.
- When cool enough to handle, reserve only the pieces of turkey meat, discarding bones, skin and gristle.
- Refrigerate the meat at once.
- Chill the strained broth.
- Discard fat and return the broth to the soup kettle and bring to a boil.
- Add rice and chopped vegetables. Season to taste and simmer until rice is done.
- Stir in reserve meat.
- Heat thoroughly. Do Not Freeze.
I wondered about this recipe when I read "4 Cups of Rice". Gave it a try. I would not clasify this as a soup recipe. If you like Jumbalaya, lots of Jumbalaya, you will like this. Be sure to add your favorite spices to liven it up.
This soup is fantastic! I just spent about an hour on here trying to find this one again for this year because I thought I had saved it, but I was wrong. My husband and I also added the 4 cups of rice without looking at how much liquid we actually had and ended up with a turkey-rice casserole instead. This turned out best for us though because it was SO flavorful that we took out what we wanted, and watered it down to our liking with hot water, and it was ready to eat in a matter of minutes. We added an onion to the final soup as well because we really like onion.
This had great flavor without adding any additional seasonings. I had brined the turkey so it was aready full of flavor. The recipe did not indicate how much water to use or how big of a pot to use to make the broth, so my husband used a 6 quart stock pot, which only held about 4 or 5 quarts of water once the carcass was in. That was definately not big enough. When he added the 4 cups of rice, it soaked up all of the liquid and made a giant pot of sticky rice with veggies and turkey. We had to water it down to make it more of a soup. This was his fault, not anything to do with the recipe. I will be buying a much bigger soup pot and making this again next time I cook a turkey.