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Turkey Bone Soup
Turkey Bone Soup
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Extend your Thanksgiving joy with a comforting turkey rice and kidney bean soup.
Ingredients:
  • 1 turkey carcass, cooked
  • 4 (14 ounce) cans low-sodium chicken broth
  • 1 onion, quartered
  • 1 stalk celery, cut into 2 inch pieces
  • 4 cloves garlic, crushed
  • 2 cups chopped cooked turkey breast
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 cup uncooked white rice
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • salt and pepper to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon paprika
Instructions:
  • In a large stockpot, gently nestle the turkey carcass and pour in enough chicken broth to submerge most of it. Add in onion, celery, and garlic. Bring to a gentle boil over medium heat, cover, and simmer for 2 hours, occasionally turning the carcass.
  • Strain out the carcass from the stock and let it cool. Transfer the onion, celery, and garlic to a blender along with about 1/2 cup of stock, making sure not to fill the pitcher more than halfway. Secure the lid with a kitchen towel and blend the mixture until smooth. Add the puréed vegetables back into the stock.
  • Carefully extract all the succulent cooked turkey meat from the carcass and integrate it into the flavorful stock. Next, mix in the diced turkey breast, along with the frozen mixed vegetables, rice, kidney beans, and a blend of savory seasonings including salt, pepper, oregano, basil, and paprika. Allow the soup to reach a boil, then cover and let it simmer until the rice is tender, which should take about 20-30 minutes.

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