Description
This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.
Ingredients
- 1 picked over turkey carcass
- 1 ½ cups leftover stuffing
- 2 celery stalks, chopped
- 2 carrots, peeled and sliced
- 1 onion, peeled and diced
- 2 bay leaves
- 1 tablespoon poultry seasoning
- 1 teaspoon ground sage
- 2 ½ quarts chicken broth
- garlic salt to taste
- ground black pepper, to taste
- 2 cups (uncooked) regular long-grain white rice
- 1 (16 ounce) package frozen green peas
Instructions
- Place turkey carcass in a large
- deep pot. Add stuffing
- onion
- carrots
- celery
- poultry seasoning
- sage
- and bay leaves. Pour in chicken broth
- and add additional water
- if needed
- to cover. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer
- skimming off any foam
- for about 1 hour. Remove carcass and any bones.
- Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
- Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes. Stir in peas
- and continue to simmer until rice is tender
- about 10 minutes more.
- Adjust seasonings to taste before serving.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 10