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| Zippy and Tangy Turkey Rice Soup |
"Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick."
Ingredients :
- 1 leftover turkey carcass, broken into pieces
- 1 large onion, chopped
- 1 tablespoon chopped celery leaves, or to taste
- 2 bay leaves
- 1 tablespoon butter
- 28 baby carrots, quartered
- 3 stalks celery, chopped
- 2 (14.5 ounce) cans stewed tomatoes with juice
- 1 cup long-grain rice
- 10 green beans, cut into bite-size pieces
- 2 cubes chicken bouillon
- 1 tablespoon dried marjoram
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 (15.25 ounce) can whole kernel corn, drained
Instructions :
| Prep : 35M | Cook : 10M | Ready in : 3H5M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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