Turkish Chicken And Rice Soup Recipes

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:

• Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

Steps:

• 1. In a large pot, bring 5 cups water to boil. Add chicken, onion, carrot, parsley, bay leaf, peppercorns and salt to taste. Reduce heat, cover, simmer until chicken is tender - about 45 minutes.
• 2. Remove chicken and let cool. Remove skin and bones and tear into bite-sized pieces. Strain and reserve cooking liquid.
• 3. In a medium pot, boil 1 cup water. Add rice, and cook according to package directions. Add 4 cups of reserved chicken stock (add water to measure 4 cups) and the chicken. Cook for an additional 4 minutes.
• 4. Meanwhile, heat oil and butter in small fry pan. Stir in tomato and red pepper pastes, flour and mint. Mix well, pour over soup, stirring it in. Add chickpeas and cook until warmed through. Serve with lemon wedges.

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:

• 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.