Basic Turkey And Rice Soup Recipes

Steps:

• In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
• Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

Steps:

• In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
• Add broth, rice, celery and carrot; Cover and simmer 15 minute.
• Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
• Add the turkey and heat through.

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Steps:

• In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

Steps:

• In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Steps:

• Bring the two cartons of broth to a boil and then reduce to med-high heat.
• Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
• Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
• Let the turkey cook for about 20-30 minutes until fully cooked.
• Add vegetables and cook another 10 minuted until they are tender.
• Remove from heat.
• Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.