Zippy and Tangy Turkey Rice Soup


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

  • 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.

  • Source: Read Full Article