Oma's Turkey Rice Soup Recipe ❤️
➤ by Oma Gerhild Fulson
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Making this turkey rice soup recipe, aka Puten-Reis Suppe, is so easy and economical when you have a turkey carcass. It's a homemade 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 broth-y.
Add whatever vegetables you have in the fridge. Have some extra turkey gravy? Add it as well. Turkey Rice Soup ... any which way you like!
I have to admit that when I make soups, even following my own recipes, I usually double, triple, or even quadruple the recipe!
Because we love soups! And, because they're so wunderbar, hubby LOVES leftovers.
So, I need and use a HUGE stock pot for this. It's easily the most used pot in my kitchen.
In fact, with it's high sides, I often use it when I'm browning meat in order to minimize the splattering all over my stove. Multi-purpose. Perfect for me! Just think how many rouladen or cabbage rolls you can braise in here!
Click the photo for more info ...
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Oma's Turkey Rice Soup Recipe (or Barley) ❤️
- 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 or ⅔ cup pearl barley
- salt, pepper, Vegeta, Maggi
- 2 cups chopped assorted vegetables - see hints below
- fresh parsley for garnish
- 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 not available, add 1 tsp salt and some freshly ground pepper.
- Bring to boil. Cover and simmer at least 1 hour. (See below 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 or ⅔ cup pearl barley.
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
- Add any assorted vegetables (see below) if desired.
- Bring back to boil, reduce heat and simmer about ½ hour.
- While soup is cooking, remove any meat from bones and add to soup.
- Season with salt, pepper, and Maggi. Sprinkle with chopped parsley.
- Serves 6.
- 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-y soup, add only about ¾ 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.
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
How to deal with that turkey carcass:
(Don't toss that carcass. Make dinner instead!)
Need a quick way to clean up after that turkey dinner? Especially after a party, I don't like dealing with the leftover turkey carcass. That's where the slow cooker comes in. I can set it and forget it. Here's what to do:
- 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, or overnight, and use broth as above.
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! Wunderbar!
Leftover turkey soup? Add a can of diced tomatoes when reheating and re-season. A completely "new" soup that doesn't taste like leftovers.
How to cook Barley ...
I'm frequently asked how to use barley in cooking. Above, I find this a simple way to include barley in soups. It cooks quicker than rice, but provides the starch component that makes this soup so filling.
Nothing fancy is used. Open bag, measure, and add. Simmer. Enjoy!
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How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Stay away from fools, for you won't find knowledge on their lips."
Proverbs 14:7 (NLT)
Oma's Turkey Rice Soup
By Oma Gerhild Fulson
Making this turkey rice soup recipe is so easy and economical when you have a turkey carcass left over from your holiday dinner. Don't toss that carcass, make soup instead!
Yield: 6 servings
Ingredients: 1 turkey carcass,
1 cup rice,
3 stalks celery,
For the full recipe, scroll up ...