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
- 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.)
- Pass the soup through a strainer, ensuring that you capture the broth, and return the broth to the pot.
- 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.
- 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.