Delicious After-The-Holiday Turkey-Rice Soup

READY IN: 2hrs 35mins




  • Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
  • Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
  • Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
  • When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
  • Set aside about 3 quarts of turkey broth.
  • In another large pot heat 1 cup butter over medium heat.
  • Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
  • Add in garlic and cook for 2 minutes.
  • Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
  • Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
  • Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
  • Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
  • Add in the reserved turkey meat towards then end of cooking just to heat through.
  • Season with salt and black pepper.
  • Ladle into bowls and sprinkle with Parmesan cheese if desired.