Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Sarah

Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Stock:
Soup:

Directions

Instructions Checklist
  • Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.

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  • Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.

  • Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Cook's Note:

You can use other turkey than a carcass. Simply roast legs or thighs in the oven until cooked and browned nicely, then continue with instructions for the stock.

This is a low-fat recipe. To further reduce the fat, you can make the stock ahead and chill in the fridge. Any fat will come to the top and be easily removed. Don't hesitate to add any further leftovers of your choice!

Nutrition Facts

115 calories; protein 3.2g 6% DV; carbohydrates 22.4g 7% DV; fat 1.7g 3% DV; cholesterol 3.7mg 1% DV; sodium 56mg 2% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2016
I loved having a way to get use from a turkey carcass leftover from Thanksgiving. The soup is basic as others mentioned but I found adding a bit of ground ginger or cayenne to individual bowls added nice spice. The recipe froze and reheated well so i was able to enjoy the soup during the cold winter months. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/05/2014
I give it 3 stars as it's written. A good starter recipe. I added way more seasonings than what's called for because it was too bland. I added a lot more of the black pepper more salt more garlic and onion powder a chicken bouillon cube and a couple dashes Worcestershire sauce. Made it twice once with rice and another time with elbow macaroni. Read More
(6)
38 Ratings
  • 5 star values: 15
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/24/2016
I loved having a way to get use from a turkey carcass leftover from Thanksgiving. The soup is basic as others mentioned but I found adding a bit of ground ginger or cayenne to individual bowls added nice spice. The recipe froze and reheated well so i was able to enjoy the soup during the cold winter months. Read More
(6)
Rating: 3 stars
12/04/2014
I give it 3 stars as it's written. A good starter recipe. I added way more seasonings than what's called for because it was too bland. I added a lot more of the black pepper more salt more garlic and onion powder a chicken bouillon cube and a couple dashes Worcestershire sauce. Made it twice once with rice and another time with elbow macaroni. Read More
(6)
Rating: 4 stars
01/03/2018
After reading the other reviews and knowing that turkey rice soup can be a bit bland if you aren’t careful, I took most of the advice submitted by others and will summarize what I did differently to reach the rating I gave the soup. I refrigerated the stock when it was done then skimmed off the fat the next day. After letting the stock reach room temperature, I added chicken bullion (1 cube or 1 tsp), I doubled all the seasoning (including the garlic) listed in the recipe plus added 1 tsp of parsley to ensure a flavor boost. Before I put in the meat and rice, I added 4 tsp of salt (this took the soup to a good base that people could add a bit more if they wanted) and 2 tsp of pepper. I agree with one of the other reviews that more meat is needed so I added 2 more cups of turkey; adding one more cup of rice gave it the consistency I was looking for. Hope this helps anyone out there who wants to try this easy recipe and is looking for more flavor. Enjoy! Read More
(5)
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Rating: 4 stars
01/04/2015
This is a good classic Turkey carcass soup recipe. The only change I made was to add chicken broth instead of water. Gives it an extra punch of flavour. I also added more Turkey meat- about 2 cups more. Read More
(4)
Rating: 5 stars
11/18/2017
I made this to recipe I only added 1 tsp of poultry spice to stock and I did refrigerate the stock overnight to skim the fat off which I think you should always do!. It made 8 us quarts of stock and I seasoned with 6 to 6.5tsp. of salt and the rest of spices from recipe. I found it had a lot of flavour and the whole family loved it. I would definitely recommend to try it out. Read More
(2)
Rating: 4 stars
12/09/2019
I added a lot more spices, used fresh garlic, celery, carrots and onions in the soup (no frozen veggies) plus twice as much rice. Husband loved it. Will definitely make this again. Read More
(2)
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Rating: 4 stars
11/27/2017
I used powdered Rosemary because that is what I had. I also added some thyme and parsley to the final cooking. I wasn't sure how much salt to add so next time I will put in a couple teaspoons. This is a great basic recipe and would be good with brown rice wild rice or some kind of noodle as well as the plain white rice. Read More
(1)
Rating: 3 stars
12/01/2013
kinda bland Read More
(1)
Rating: 4 stars
12/19/2016
I had already made broth from the two turkey frames I had so I skipped that step. I added a lot more spices and herbs cooked wild rice and stirred in creamed spinach (leftover about 2 cups) just to heat through gave a creamy finish and some additional veg. Yummy! Read More
(1)