Turkey Rice Soup

Turkey Rice Soup

Stock

1 turkey carcass

1 onion, peeled and quartered

2 carrots, coarsely chopped

2 celery stalks with leaves, coarsely chopped

3 cloves garlic, minced

5 peppercorns

3 bay leaves

4 quarts water

In a large pot, combine stock ingrediants.  Bring to boil over high heat then reduce to medium low and simmer 2 1/2 to 3 hours until stock is flavourful. Strain the stock through a fine sieve or cheesecloth lined strainer. Discard all solids and return stock to pot. 

Soup

1 1/2 cup onion, finely chopped

1 cup celery, finely chopped

2 cups carrots, diced

2 tbsp garlic, minced

Salt and pepper to taste

1 cup uncooked rice

3 cups roasted turkey, diced

1 cup corn, frozen or leftover

1 tbsp basil

3 tbsp parsley

1 tsp Worcestershire sauce

Pinch crushed red pepper

To the soup stock, add onion, celery, carrots, garlic and salt and pepper and simmer for 15 minutes. Stir in the rice and cook, stirring occasionally until tender, approximately 20 minutes. 

Add turkey, corn, basil, parsley, Worcestershire sauce and crushed red pepper and cook approximately  5 - 10 minutes until turkey is warmed through. Season to taste with salt and pepper and serve hot.