Turkey Rice Greens Soup Recipes

Steps:

• Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

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:

• Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end.
• Add oil to the warmed pot and cook onions until they just begin to carmelize.
• Add smashed and sliced garlic cook 2 minutes more.
• Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy.
• Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes.
• Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes.
• Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half.
• Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.).
• Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock.
• Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.

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:

• Roast turkey in 375 Degree F oven for approximately 75 minute When finished take turkey, place in large stew pot and add 12 c water. Add salt, pepper and bay leaf. Bring to boil, then reduce and simmer on medium low for 90 minute This is your stock. Once it is finished, take the turkey out and let cool. Separate from bone. Add vegetables, rice, cans of tomatoes and chicken broth and the turkey meat back into the soup. Bring to boil, then reduce heat to medium low and simmer for 45 minute Salt and pepper to taste.

Steps:

• Chop up all vegetables.
• Saute ground turkey in the pot sprayed with Pam.
• Spice turkey with season salt, pepper, cumin, garlic, and a little chili powder. Begin to brown.
• Add vegetables and saute for 2 - 3 minutes.
• Add can of green chiles and saute another 2 - 3 minutes.
• Add 4 cups of chicken stock and 4 cups of water, and bouillon, and bring to a boil.
• Once boiling, add rice.
• Add a little more seasonings if desired.
• Bring back to a boil, and then simmer for approximately 20 minutes or until the rice is tender.
• Remove from heat and enjoy!

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.