Jefferson County Recipe of the Day: Turkey Rice Soup

Turkey Rice Soup – Use left-over turkey for this delicious creamy soup!

Turkey Rice Soup


1 leftover turkey carcass (12-to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper


~Place turkey carcass in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and simmer for 1 hour.Remove carcass. Cool.
Set aside 3 qt. broth.

~Remove turkey from bones and cut into bite-size pieces. Set aside.

~In a Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat. Stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.

~Add cream, rice, salt, bouillon, pepper, remaining broth, and reserved turkey. Reduce heat. Cover and simmer for 30-35 minutes or until rice is tender.

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