Rating: 4.5 stars 4.6
52 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.

Recipe Summary

prep:
35 mins
cook:
2 hrs 30 mins
total:
3 hrs 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

168 calories; protein 4.4g; carbohydrates 32.9g; fat 3g; cholesterol 6.1mg; sodium 580.9mg. Full Nutrition
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