Zippy and Tangy Turkey Rice Soup

A hearty soup with lots of vegetables and rice is a great use for a leftover turkey frame. Simmer the bones to make a rich broth and use the chopped turkey meat in the soup.

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 168 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 tablespoon butter
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 2 cubes chicken bouillon
• 1 (15.25 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste
• 2 bay leaves
• 3 stalks celery, chopped
• 1 tablespoon dried marjoram
• ½ teaspoon cayenne pepper
• 2 sprigs fresh rosemary
• 1 cup long-grain rice
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 leftover turkey carcass, broken into pieces
• 1 tablespoon chopped celery leaves, or to taste
• 28 baby carrots, quartered
• 10 green beans, cut into bite-size pieces

Recipe Instructions

Step 1

Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.

Step 2

Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.

Step 3

Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.