Making this turkey rice soup recipe is so easy and economical when you have a turkey carcass. Don't toss that carcass, make dinner instead!
Looking for turkey leftover recipes? This recipe for turkey soup will satisfy even those who think they've had enough turkey after the holiday bird has been demolished.
You can make this soup thick or brothy. Add whatever vegetables you have in the fridge. Have some extra turkey gravy? Add it as well. This is one of those "just add a pinch of this or that" soups. Make this recipe your own!
Need a quick way to clean up after that turkey dinner? Quickly remove large pieces of turkey meat into plastic bags and refrigerate. Put carcass into slow cooker. Cover with water. Add about 1 tsp. salt and some pepper. (If time, add onion, carrots, and celery.) Cover and put on "low". Leave at least 12 hours and use broth as below. I once left the turkey carcass in the slow cooker for 48 hours. The bones fell apart! The broth was the richest tasting broth ever and made the BEST turkey rice soup recipe!
Leftover turkey soup? Add a can of diced tomatoes when reheating and re-season. A completely "new" soup that doesn't taste like leftovers.
Easy Turkey Rice Soup Recipe
Ingredients:
1 turkey carcass
1 onion, coarsely chopped
3 - 4 carrots, peeled and cut in chunks
2 - 3 stalks celery, cut in chunks
1 cup long grain rice, regular or brown
salt, pepper, Vegeta (if available)
2 cups chopped assorted vegetables - see hints below
fresh parsley for garnish
Instructions:
Place turkey carcass (include skin, pan drippings, everything) into large soup pot. Cover with water.
Add onion, carrots, and celery. Add 1 tbsp. Vegeta if available. If not, add 1 tsp. salt and some freshly ground pepper.
Bring to boil. Cover and simmer at least 1 hour. (See above for using a slow cooker instead.)
Strain into another large pot or bowl, using a sieve to catch all those little bones and stuff.
Skim off any fat (use basting bulb or put ice cubes into broth and quickly remove congealed fat)
Measure broth and put in large soup pot. For every 8 cups of broth, add 1 cup of long grain rice. Adjust according to your quantities. If you don't have enough broth, add water. You can always add chicken bouillon to make up for the difference.
Add any assorted vegetables (see below) if desired.
Bring back to boil, reduce heat and simmer about 1/2 hour.
While soup is cooking, remove any meat from bones and add to soup.
Season with salt and pepper. Sprinkle with chopped parsley.
Hints:
Cut into chunks and add about 2 cups assorted vegetables such as: carrots, celery, onions, mushrooms, broccoli, cauliflower, etc.
Add 1 - 2 tbsp. dried parsley to soup.
If you like a broth soup, add only about 3/4 cup rice. OR, you can thin the finished soup with extra chicken broth.
This soup will thicken once it cools. You will need to be careful when reheating - stir constantly and/or add extra broth or water. You can also add a can of diced tomatoes as shown above, to the leftover soup. It will thin the soup and give another "turkey rice soup recipe" that's different from the original recipe for turkey soup.
If you have leftover turkey meat, you can add it to the soup as well.
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