“Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.” - by M Vidito
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 168 cal
- 8%
- Fat
- 3 g
- 5%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Excellent! A little spicy.....but that's the way I like it. I added some fresh cilantro too. This is the best turkey soup I've ever had and my husband agrees...." See more"
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