Turkey Rice Soup

If you ever come to my house the day after Thanksgiving, I can guarantee you a bowl of this soup. I love boiling the turkey carcass for stock and then adding leftover pieces of turkey, vegetables, and rice for one of the most comforting and nourishing soups I enjoy all year.

Bon appetit!

Turkey Rice Soup

Prep Time: 15 minutes | Cook Time: 2 hours | Serves: 4-6

Turkey carcass                                                           2 quarts chicken broth

2 stalks celery, chopped                                          Salt and Pepper to taste

2 carrots, peeled and sliced                                    2 cups of rice

1 onion, sliced                                                             1 (10 ounce) package frozen peas

1 clove garlic, minced                                               1 (10 ounce) package frozen corn


  1. Combine the turkey carcass, celery, carrots, onion, garlic, chicken broth, and salt and pepper in a soup pot and let simmer for 2 hours. Add more broth or water if needed. (Skim off the foam that sometimes forms on top of the pot.)
  2. Pass the soup through a strainer, ensuring that you capture the broth, and return the broth to the pot.
  3. Examine the carcass for any pieces of meat, tear off, and return them to pot. Once all meat has been torn off, discard all bones and skin.
  4. Add the rice and cook for 15-20 minutes. Then add the peas and corn, and simmer for 15 minutes. ensuring that the rice is cooked.


This recipe appears in Kelly’s Cookbook titled A Place At The Table on page 134.