“My daughter got this recipe from her husband’s mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it’s snowing… which happens a lot where I live!” —Carol Brethauer, Denver, Colorado
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 leftover turkey carcass (from a 14-lb turkey)
- 3 quarts water
- 2 cans reduced-sodium chicken broth (14-1/2 oz. each)
- 1/2 cup uncooked long-grain rice
- 1 medium onion finely chopped
- 4 celery ribs finely chopped
- 2 medium carrots grated
- 1 bay leaf
- dash poultry seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- salt optional
- In a stock pot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 hours.
- Remove carcass from stock. Remove any meat and dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover and simmer over medium-low heat until the rice is cooked. Discard bay leaf.
1-2/3 cups: 147 calories, 2g fat (0 saturated fat), 28mg cholesterol, 412mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat.