Turkey Rice Soup
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- Leftover turkey parts with meat (carcass, wings, drumsticks, skin, legs)
- 1 teaspoon Peppercorns
- 3-4 Celery stalks
- 2-3 Bay leaves
- half an onion, quartered
Soup:
- 4 Carrots, sliced
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 onion, chopped
- Thyme (6 sprigs fresh or 1 tablespoon dry)
- 2 cups organic rice
- salt and pepper
Place all leftover turkey parts in pot, cover with water. Add celery stalks, peppercorns, bay leaves and 1/2 onion in pot. Cover and cook on medium heat for 2-3 hours or until meat falls off bones very easily. Strain out meat/bones and set aside to cool. When cool, remove meat and strain broth back into pot. Discard peppercorns, celery and onion. Leave bay leaves in stock. Cool meat and then pick off bones, chop and set aside.
In pot with stock, add chopped carrots, celery and onion. Add thyme and garlic, cook until veggies are soft then add rice and turkey meat. Cover and cook 40 minutes, add turkey meat back in and season with salt and pepper to taste.