How to Make Zippy and Tangy Turkey Rice Soup - A Step-by-Step Guide

Nothing beats a warm and comforting bowl of soup on a cold winter day. And if you're looking for a recipe that will warm you up and tantalize your taste buds, then look no further than this zippy and tangy turkey rice soup. This soup is not only delicious and flavorful, but it's also incredibly easy to make, making it the perfect weeknight meal or weekend treat.

This recipe is perfect for using up leftover turkey from a holiday meal, but you can also use fresh turkey if you don't have...

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Ingredients

  • 1 leftover turkey carcass, broken into pieces
  • 1 large onion, chopped
  • 1 tablespoon chopped celery leaves, or to taste
  • 2 bay leaves
  • 1 tablespoon butter
  • 28 baby carrots, quartered
  • 3 stalks celery, chopped
  • 2 (14.5 ounce) cans stewed tomatoes with juice
  • 1 cup long-grain rice
  • 10 green beans, cut into bite-size pieces
  • 2 cubes chicken 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

Information

  • Prep Time: 35 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 3 hrs 5 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • 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

    168 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 6mg
    • Sodium: 581mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 10mg
    • Calcium: 65mg
    • Iron: 3mg
    • Potassium: 396mg