Prep 10 mins
Cook 3 hrs 15 mins
Courtesy Cathy Lowe (foodnetwork.com)
- 1 turkey carcass
- 2 stalks celery & leaves, coarsely chopped
- 2 carrots, coarsely chopped
- 1 onion, peeled and quartered
- 1 bay leaf
- 8 cups water
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 teaspoons dried thyme
- 2 cups chopped carrots
- 1 cup rice
- 2 cups chopped leftover turkey
- 1 cup frozen corn
- 3 tablespoons fresh parsley
- salt and pepper
- In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender.
- Stir in celery and thyme.
- Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley.
- Return to simmer and season to taste.
I decided to double this recipe, because Recipe #118002, which I have made a couple of times, calls for twice the amount of water as this and works great. The seasonings in this are perfect. I thought the rice amount was excessive, and would use half as much next time (1 cup for the doubled recipe). I didn't use corn, and would not, because it was fine without it.
Excellent soup! Just what I was looking for to use up leftover turkey. Thank you for sharing a great recipe.
Since my son-in-law wanted me to make soup with the turkey carcass & my daughter requested rice in the soup, I chose this recipe. I left the stock in the refrigerator overnight & removed the solidified fat. In addition to the veggies in the ingredient list, I added some chopped turnip & frozen peas. This flavourful soup was enjoyed by all - a great way to use up leftover turkey. Thanx for posting!