zippy and tangy turkey rice soup

Ingredients

• Servings: 10
• 1 leftover turkey carcass, broken into pieces
• 1 large onion, chopped
• 1 tablespoon chopped celery leaves, or to taste
• 2 bay leaves
• 1 tablespoon butter
• 28 baby carrots, quartered
• 3 stalks celery, chopped
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 cup long-grain rice
• 10 green beans, cut into bite-size pieces
• 2 cubes chicken bouillon
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained

Recipe

Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 5 mins


• place turkey carcass pieces into a large soup pot and cover with cold water. stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. simmer for 2 hours. strain broth and pour back into soup pot. pick turkey meat from the carcass and chop meat into bite-size pieces.
• heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. mix in chopped turkey meat.
• bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. remove and discard rosemary sprigs; stir corn into soup. adjust salt, cayenne pepper, and black pepper to taste. lay a paper towel on top of soup to absorb excess oil, if desired.