Ingredients
8
8 servings
- •1 turkey carcass
- •1 large onion, halved and skin left on
- •1 large carrot, roughly chopped
- •1 stalk celery, roughly chopped
- •1 head garlic, halved
- •1 teaspoon dried rosemary
- •1 teaspoon dried thyme
- •2 bay leaves
- •salt and ground black pepper to taste
- •2 quarts water, or as needed
- •2 large onions, diced
- •2 carrots, diced
- •2 stalks celery, diced
- •2 cloves garlic, minced
- •1 teaspoon poultry seasoning
- •1 teaspoon dried rosemary
- •1 teaspoon onion powder
- •2 cups cooked rice
- •salt and ground black pepper to taste
Instructions
- To make the stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.
- To make the soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock. Bring to a boil; reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.
- Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.
Nutritional Facts
Per 8 servings
- Calories: 115
- Carbohydrate: 22g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 4g
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