Zippy and Tangy Turkey Rice Soup
Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.
- 1 leftover turkey carcass, broken into pieces
- 1 large onion, chopped
- 1 tablespoon chopped celery leaves, or to taste
- 2 bay leaves
- 1 tablespoon butter
- 28 baby carrots, quartered
- 3 stalks celery, chopped
- 2 (14.5 ounce) cans stewed tomatoes with juice
- 1 cup long-grain rice
- 10 green beans, cut into bite-size pieces
- 2 cubes chicken bouillon
- 1 tablespoon dried marjoram
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 (15.25 ounce) can whole kernel corn, drained
- 1. Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
- 2. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
- 3. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
serving: 10 servings
calories: 168.1 kcal
carbohydrates: 32.9 g
protein: 4.4 g
saturated fat: 1.2 g
cholesterol: 6.1 mg
sodium: 580.9 mg
fiber: 3.5 g
sugar: 6.4 g