Total Time
3hrs 25mins
Prep 10 mins
Cook 3 hrs 15 mins

Courtesy Cathy Lowe (

Ingredients Nutrition


  1. 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.
  2. Stir in celery and thyme.
  3. 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.
  4. Return to simmer and season to taste.


Most Helpful

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.

evewitch December 01, 2012

Excellent soup! Just what I was looking for to use up leftover turkey. Thank you for sharing a great recipe.

Euphegenia February 04, 2009

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!

CountryLady December 29, 2007

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