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Leftover Turkey Carcass Soup with Vegetables and Rice

Leftover turkey carcass soup turns a roasted turkey carcass into a savory homemade broth, then simmers it with vegetables, rice, and shredded turkey. The rice becomes tender while carrots, celery, and peas make each bowl hearty and colorful.
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Prep Time 15 minutes
Cook Time 2 hours 34 minutes
Total Time 2 hours 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 leftover roasted turkey carcass about 3 to 4 pounds, broken into pieces
  • 12 cups cold water
  • 2 bay leaves
  • 1 tsp dried thyme
For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs sliced
  • 2 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 8 cups strained turkey broth
  • 1 cup long-grain white rice rinsed
  • 2 cups cooked leftover turkey meat shredded
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 8-quart stockpot
  • 1 6-quart pot

Method
 

Make the broth
  1. Put the turkey carcass, water, bay leaves, and thyme in an 8-quart stockpot.
  2. Bring to a boil over high heat, then reduce the heat to low, partially cover, and simmer gently for 2 hours.
  3. Strain the broth through a fine-mesh strainer into a heatproof bowl and discard the solids.
  4. Measure 8 cups of broth for the soup and reserve any extra for another use.
Make the soup
  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, celery, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
  3. Pour in the 8 cups of broth and add the rice.
  4. Bring to a boil, then reduce the heat and simmer until the rice is tender, 15 to 20 minutes.
  5. Stir in the turkey and peas and simmer until the turkey reaches 165°F, about 5 to 7 minutes.
  6. Remove the pot from the heat and stir in the parsley.

Notes

For a clear broth, strain it carefully before measuring. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lower-sodium option, reduce the kosher salt to taste.