Turkey and Rice Soup

by Sue Taggart

I call this “Turkey Kitchen Sink Soup”.  I love to use the turkey carcass and any of the left over meat including the dark meat on the legs and thighs–something we’re all sure to have a lot of after all of the holiday meals. It makes a delicious soup for those chilly days and even colder nights! The vegetables in the ingredient list are just a guideline, use whatever takes your fancy or that you have handy.

Depending on the size of bird, you may need one or two 6 quart pots. The recipe is for a 15lb or over bird and uses two pots at the beginning.


2 medium online, peeled and halved

4 sticks of celery cut in half

4 bay leaves

2 tsp thyme

2 tsp parsley

1 tsp salt

1 tsp salt

1 tsp black pepper

Break up the carcass and put half in each of the pots. Fill with water and divide the vegetables and herbs equally into each pot. Bring to a boil, cover and simmer for 2 hours. The liquid should have reduced by a third. Turn off the heat and let the stock cool. Pour through a large strainer and put all the stock into one on the pots. Discard all the vegetables and herbs. Pull the turkey meat off the carcass and cut into 1” pieces. At this point it should just fall off the carcass.

Reserve the meat, it’s added to the soup at the very end.

Serves 8-10:

1 c onion, peeled and chopped

1 c celery chopped

2 c carrot, peeled and chopped

1 c green beans, trimmed and cut into 1″ pieces

1 c zucchini, cleaned and chopped

1 c rice

1 c frozen peas

32 oz carton, fat-free, low sodium chicken stock

1/2 tsp salt

1/2 tsp black pepper

Add the chopped onion, carrots, celery, rice and green beans and chicken stock to the stock already in the pot. Bring to the boil and simmer for 20 minutes. Add the zucchini and simmer for 10 more minutes. Check to see if the rice is cooked before adding the frozen peas, turkey meat salt and pepper and continue to simmer for a further 5 minutes.  If not serving right away, allow to cool then ladle into storage containers and freeze until needed.

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