Leftover turkey and rice soup

    1 hour 45 min

    Leftover Christmas turkey can be transformed into a cosy, warming soup to share with your family after a long walk!

    3 people made this

    Serves: 8 

    • Stock
    • 1 turkey carcass
    • 1 large onion, halved and skin left on
    • 1 large carrot, roughly chopped
    • 1 stalk celery, roughly chopped
    • 1 head garlic, halved
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • salt and ground black pepper to taste
    • water to cover
    • Soup
    • 2 large onions, diced
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 2 cloves garlic, minced
    • 1 teaspoon Italian herb seasoning
    • 1 teaspoon dried rosemary
    • 1 teaspoon onion granules
    • 300g cooked rice

    Prep:20min  ›  Cook:1hr25min  ›  Ready in:1hr45min 

    1. Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt and pepper in a stock pot; pour in enough water to cover. Bring mixture to the boil; cover pot, reduce heat and simmer until flavours have blended, about 1 hour.
    2. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
    3. Stir diced onions, diced carrots, diced celery, minced garlic, Italian herb seasoning, 1 teaspoon rosemary, and onion granules into stock; bring to the boil. Reduce heat, cover pot and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey have warmed through, about 5 minutes.

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