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Zippy and Tangy Turkey Rice Soup
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Prep Time:
35 minutes
Cook Time:
150 minutes
Total Time:
185 minutes
Transform Thanksgiving leftovers into a comforting vegetable and rice soup by simmering the turkey frame for a flavorful broth and adding in the chopped meat.
Ingredients:
  • 1 leftover turkey carcass, broken into pieces
  • 1 large onion, chopped
  • 1 tablespoon chopped celery leaves, or to taste
  • 2 bay leaves
  • 28 baby carrots, quartered
  • 3 stalks celery, chopped
  • 2 (14.5 ounce) cans stewed tomatoes with juice
  • 1 cup long-grain rice
  • 10 green beans, cut into bite-size pieces
  • 2 cubes chicken bouillon
  • 1 tablespoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 (15.25 ounce) can whole kernel corn, drained
Instructions:
  • - Place turkey carcass pieces in a large soup pot, cover with cold water, add onion, celery leaves, and bay leaves. Bring to a boil, then simmer for 2 hours. Strain broth back into pot. Pick and chop turkey meat into bite-size pieces.
  • In a skillet, melt butter then sauté the carrots and celery until tender for around 8 minutes. Add stewed tomatoes, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper to the skillet with broth. Finally, incorporate the chopped turkey meat.
  • Bring the soup to a boil, then simmer on low until the rice is tender for 30 to 35 minutes. Remove and discard rosemary sprigs, stir in corn, then season with salt, cayenne pepper, and black pepper to taste. Optionally, place a paper towel on top of the soup to absorb excess oil.

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