Classic Turkey And Rice Soup
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Onion (halved and skin left on)1 large
Carrot (roughly chopped)2 stalks
Celery (diced)2 cloves
Garlic (minced)1 tsp
Dried Rosemary1 tsp
Dried Thyme1
Salt2 large
Onion (diced)1 tsp
Poultry Seasoning1 tsp
Onion Powder2 cups
Cooked RiceDirections:
1
Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover
2
Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour
3
Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass
4
Remove vegetables and bay leaves from stock using a slotted spoon and discard
5
Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil
6
Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes
7
Add cooked rice and turkey meat to soup; season with salt and pepper
8
Cook until rice and turkey meat are warmed, about 5 minutes