Name: Zippy and Tangy Turkey Rice Soup
Prep time: 35 min
Cook time: 35 min
Yield: 10
Ingredients: Leftover turkey carcass, broken into pieces - 1; Onion, chopped - 1 large; Chopped celery leaves, or to taste - 1 tablespoon; Bay leaves - 2; Butter - 1 tablespoon; Baby carrots, quartered - 28; Celery, chopped - 3 stalks; Stewed tomatoes with juice - 2 (14.5 ounce) cans; Long-grain rice - 1 cup; Green beans, cut into bite-size pieces - 10; Chicken bouillon - 2 cubes; Dried marjoram - 1 tablespoon; Dried thyme - 1 teaspoon; Fresh rosemary - 2 sprigs; Ground ginger - ½ teaspoon; Cayenne pepper - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Whole kernel corn, drained - 1 (15.25 ounce) can

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Zippy and Tangy Turkey Rice Soup

1. Leftover turkey carcass, broken into pieces - 1

2. Onion, chopped - 1 large

3. Chopped celery leaves, or to taste - 1 tablespoon

4. Bay leaves - 2

5. Butter - 1 tablespoon

6. Baby carrots, quartered - 28

7. Celery, chopped - 3 stalks

8. Stewed tomatoes with juice - 2 (14.5 ounce) cans

9. Long-grain rice - 1 cup

10. Green beans, cut into bite-size pieces - 10

11. Chicken bouillon - 2 cubes

12. Dried marjoram - 1 tablespoon

13. Dried thyme - 1 teaspoon

14. Fresh rosemary - 2 sprigs

15. Ground ginger - ½ teaspoon

16. Cayenne pepper - ½ teaspoon

17. Salt and ground black pepper to taste - ½ teaspoon

18. Whole kernel corn, drained - 1 (15.25 ounce) can

How to cook deliciously - Zippy and Tangy Turkey Rice Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.