Turkey Soup with Rice
- 1 turkey carcass
- 2 stalks celery with leaves, coarsely chopped
- 2 carrots, coarsely chopped
- 1 onion, peeled and quartered
- 1 bay leaf
- 8 cups water
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 teaspoons dried thyme
- 2 cups chopped carrots
- 1 cup rice
- 2 cups chopped leftover turkey
- 1 cup frozen or leftover corn
- 3 tablespoons fresh parsley
- Salt and pepper
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.