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Turkey Rice Soup

By Daryl H. Bryant (123 words)
Posted in MS Friendly Lunch Recipe on February 3, 2015

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Turkey Rice Soup


  • Leftover turkey parts with meat (wings, drumsticks, legs)
  • Peppercorns
  • 4 celery stalks, sliced
  • Bay leaves
  • Half an onion, quartered
  • 4 carrots, sliced
  • Celery, chopped
  • Onions, chopped
  • Thyme (fresh or dry)
  • Gluten-free chicken bouillon (or no bouillon and substitute water with chicken or vegetable stock)
  • 2 cups cooked brown rice
  1. Place all leftover turkey and turkey bones in pot, and cover with water. Add bay leaves and peppercorns to pot. Cover and cook on medium heat for 90 minutes or until meat begins to fall off bone.
  2. Remove turkey meat. Cool meat then pick off bones and set aside. 
  3. Add carrots, celery, and onion. Add thyme, salt, pepper, and bouillon. Cook until veggies are soft.
  4. Return turkey meat to pot and cook an additional 20 minutes.
  5. Put rice in bowl and ladle turkey soup on top. Serve and enjoy.

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