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Turkey Bone Soup

By: MOLLE888  Supporting Member (Click to learn more about Supporting Membership)
"A great way to stretch the life of your Thanksgiving turkey! The carcass of a turkey is boiled in broth and joined by veggies, rice and beans to create a delicious soup."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (6)

Rate/Review | 220 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 turkey carcass, cooked
  • 4 (14 ounce) cans low-sodium chicken broth
  • 1 onion, quartered
  • 1 stalk celery, cut into 2 inch pieces
  • 4 cloves garlic, crushed
  • 2 cups chopped cooked turkey breast
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 cup uncooked white rice
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • salt and pepper to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon paprika

Directions

  1. Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
  2. Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
  3. Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1164 | Total Fat: 91.1g | Cholesterol: 274mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by tat2whttrsh aka Lambchop's Mom 
I made this in my crockpot today. I made my broth with water, as I didn't want my broth... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2008 by ToriCat 
Good recipe - we made it without the beans and liked it. My only complaint doesn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2008 by Keri Supporting Member (Click to learn more about Supporting Membership)
I basically used this recipe and instructions for making turkey stock, except I used water... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by Ieatcritters 
great recipe, I ommited chicken broth and added Wild rice (I now live in minnesota) and Okra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by BK 
Used a leftover rotisserie chx, so I only boiled it for one hour. Followed the rest of the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by Stephck 
This recipe did not work for us. It turned out to be very sweet which turned us off... MORE

 
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