Traditional Turkey and Rice Soup

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Traditional Turkey and Rice Soup
  1. Make stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.

  2. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.

  3. Make soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.

  4. Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.


You can use turkey meat instead of a carcass. Roast legs or thighs in the oven, then continue with instructions for the stock.

To further reduce fat, make the stock ahead and chill it in the refrigerator. Any fat will rise to the top and can be easily removed.

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