Hobby Farms Editors
December 14, 2010
Turkey-vegetable Soup with Rice


  • 1 whole turkey
  • 2 stalks celery with leaves, coarsely chopped; plus 1 cup chopped celery
  • 2 carrots, coarsely chopped; plus 2 cups chopped carrots
  • 1 onion, quartered; plus 1 cup chopped onion
  • 1 bay leaf
  • 8 cups water
  • 3 T. butter
  • 2 tsp. dried thyme
  • 1 cup rice
  • 1 cup frozen or fresh peas
  • 3 T. fresh parsley
  • salt and pepper

Put coarsely chopped celery and carrots and quartered onions in a large stock pot. Add whole turkey, 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 and meat.

In a separate large pot, melt butter and cook chopped onions until tender. Stir in chopped celery and carrots, thyme, and rice, and toss to coat. Add turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Chop turkey meat and stir 2 cups into pot with peas and parsley. Return to simmer and season to taste.

Serves 6.

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