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GIFFT By Kathy Lee Gifford

Jennifer Evans
October 31, 2017 | Jennifer Evans

Homemade Turkey Rice Soup


Homemade Turkey Rice Soup

You’ve enjoyed a delicious Thanksgiving dinner with family and friends. Everyone is stuffed like the bird, but there’s still leftovers filling the fridge. You’ve probably asked yourself the same question every year, “What do I do with the leftover turkey?” Here is a recipe that is easy and uses every bit of the bird that is left over.


1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 1/2 quarts water

1 large onion, cut into wedges

1/2 teaspoon salt

2 bay leaves

2 cups chopped carrots

1/2 cup uncooked long grain rice

3/4 cup chopped celery

½ small onion, chopped

¼ tsp celery salt

¼ tsp poultry seasoning

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours. (If you are not boiling the turkey carcass and using leftover turkey you’ve already carved, you can substitute 2-3 quarts chicken stock or broth and start with step 3.)

2. Remove the carcass and set aside to cool. Strain broth and skim fat. Discard onion and bay leaves. Remove turkey from bones; discard bones and cut turkey into bite-size pieces.

3) Return the broth to the pan. Add the carrots, rice, celery, chopped onion, celery salt and poultry seasoning; cover and simmer until rice and vegetables are tender.

4) Add turkey and Cream of Chicken soup to the broth; heat through.

Yield: 8-10 servings (about 2 quarts).


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