Turkey Rice Soup Recipe – Oma's Puten-Reis Suppe
Making this turkey rice soup recipe is so easy and economical when you have a turkey carcass left over from your holiday dinner. Don't toss that carcass, make soup instead!
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 turkey carcass
- 1 onion, coarsely chopped
- 3 - 4 carrots, peeled and cut in chunks
- 2 - 3 stalks celery, cut in chunks
- 1 cup long grain rice, regular or brown or ⅔ cup pearl barley
- salt, pepper, Vegeta, Maggi
- 2 cups chopped assorted vegetables - see hints below
- fresh parsley for garnish
Instructions
- 1
Place turkey carcass (include skin, pan drippings, everything) into large soup pot. Cover with water.
- 2
Add onion, carrots, and celery. Add 1 tablespoon Vegeta. If not available, add 1 teaspoon salt and some freshly ground pepper.
- 3
Bring to boil. Cover and simmer at least 1 hour.
- 4
Strain into another large pot or bowl, using a sieve to catch all those little bones and stuff.
- 5
Skim off any fat (use basting bulb or put ice cubes into broth and quickly remove congealed fat).
- 6
Measure broth and put in large soup pot. For every 8 cups of broth, add 1 cup of long grain rice or ⅔ cup pearl barley. Adjust according to your quantities. If you don't have enough broth, add water. You can always add chicken bouillon to make up for the difference.
- 7
Add any assorted vegetables (see below) if desired.
- 8
Bring back to boil, reduce heat and simmer about ½ hour.
- 9
While soup is cooking, remove any meat from bones and add to soup.
- 10
Season with salt, pepper, and Maggi. Sprinkle with chopped parsley.