Turkey and Rice Soup
I was definitely surprised at how easy it was to make this soup! I started with the bones from the left-over turkey breast I had saved. I think making the broth from scratch is what makes this soup so flavorful! The recipe below includes the amount of spices I used, but they may need to be adjusted depending on how big a pot of soup you make.
I'm always in the mood for a good bowl of soup when it's cold outside. Here's a view from our front porch a few days ago. The frost was so beautiful I just had to take a picture of the frosty Missouri morning. :)
This soup is so simple yet so flavorful :)
I actually had to pause for a bowl while I was writing this post. ..mmmmm...
The bones from the turkey breast still had quite a bit of meat left on them. Once I finished boiling them, I picked the rest of the meat off of the bones and added it to the soup (with about a cup of additional turkey meat cut into bite sized pieces). [pinit]
- bones from turkey breast (some meat left on, but most removed)
- 1 cup cooked turkey breast (cut into bite sized pieces)
- enough water to almost cover the bones
- 2 bay leaves
- 2 cups uncooked instant brown rice
- 1 bag sliced carrots
- 1 T garlic powder
- 1 1/2 T seasoned salt
- 1 T onion powder
- 1/2 T parsley
- Add the turkey carcass and the bay leaves to a large pot and cover with water (depending on how big a pot of soup you're making, you may not want to totally cover it with water). Boil for 30 minutes.
- Remove the carcass and set aside to cool.
- Add carrots, rice and the remaining spices, cook until tender (about 10 minutes).
- Once the turkey bones are cool, remove any remaining meat and add it to the soup along with the additional 1 cup of cooked turkey breast.
- Simmer the soup for another 10 minutes on low.
- Remove the bay leaves before serving.