Classic Turkey and Rice Soup

Ingredients

• turkey carcass (1 )
• onion (1 large)
• carrot (1 large)
• celery (1 stalk)
• garlic (1 head)
• dried rosemary (1 teaspoon)
• dried thyme (1 teaspoon)
• bay leaves (2 )
• salt (0 )
• ground black pepper (0 )
• water (2 quarts)
• onions (2 large)
• carrots (2 )
• celery (2 stalks)
• garlic (2 cloves)
• poultry seasoning (1 teaspoon)
• dried rosemary (1 teaspoon)
• onion powder (1 teaspoon)
• cooked rice (2 cups)
• salt (0 )
• ground black pepper (0 )

Instructions

1. To make the 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. To make the 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 115
• fat: 2 g
• sats: 0 g
• carbs: 22 g
• fibre: 2 g
• protein: 3 g
• salt: 0 g