Turkey Rice Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 153.9
- Total Fat: 4.2 g
- Cholesterol: 47.6 mg
- Sodium: 89.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.0 g
- Protein: 17.2 g
View full nutritional breakdown of Turkey Rice Soup calories by ingredient
Introduction
All-Day Turkey and Rice Soup All-Day Turkey and Rice SoupNumber of Servings: 5
Ingredients
-
Turkey bones (Leftover from Thanksgiving!)
4 large stalks celery
2 medium onions
1/2 tsp poultry seasoning
1 c. Long-grain white rice
Chicken Bouillion
Tips
Substitute pasta for rice. My wife makes killer drop dumplings for this soup, but refuses to share the recipe. Bon Appetite!
Directions
When Thanksgiving is over, we take the leftover bird carcass , seal it in a ziplock bag and freeze it until ready.
When time comes to make soup, put the bones in a large stockpot, and cover with water (about 10 cups, or whatever is needed to cover the bones completely). Cut the celery and onions, add to stockpot, and add poultry seasoning, and a little salt and pepper (as needed to taste). Allow bones to boil for several hours, or until the meat completely falls off the bone. (For me, I put it on the stove on high until it is a rolling boil, then bring the temperature down to medium until about dinner time...4-6 hours).
Once the turkey bones are boiled, strain the mixture in a colander, and save the broth. (You may want to wait until the meat and veggies cool to the touch for this next step.) Pick out any bones or cartilage, but leave the veggies and meat behind. Add the meat and veggies back to the stock, and put back on the stovetop on high until it is boiling again.
Once it is boiling, add 1-2 Tbsp chicken bouillon, and a cup of rice to the stock. Once the mixture is boiling, give it a stir and reduce the heat to medium, cover and simmer for an additional 15 minutes.
Serving Size: Makes about 5-10 cups of soup
Number of Servings: 5
Recipe submitted by SparkPeople user MSWILSO32.
When time comes to make soup, put the bones in a large stockpot, and cover with water (about 10 cups, or whatever is needed to cover the bones completely). Cut the celery and onions, add to stockpot, and add poultry seasoning, and a little salt and pepper (as needed to taste). Allow bones to boil for several hours, or until the meat completely falls off the bone. (For me, I put it on the stove on high until it is a rolling boil, then bring the temperature down to medium until about dinner time...4-6 hours).
Once the turkey bones are boiled, strain the mixture in a colander, and save the broth. (You may want to wait until the meat and veggies cool to the touch for this next step.) Pick out any bones or cartilage, but leave the veggies and meat behind. Add the meat and veggies back to the stock, and put back on the stovetop on high until it is boiling again.
Once it is boiling, add 1-2 Tbsp chicken bouillon, and a cup of rice to the stock. Once the mixture is boiling, give it a stir and reduce the heat to medium, cover and simmer for an additional 15 minutes.
Serving Size: Makes about 5-10 cups of soup
Number of Servings: 5
Recipe submitted by SparkPeople user MSWILSO32.