Hearty Turkey Carcass Soup

1. 1

   Place the turkey carcass in a large lidded stockpot. Pour chicken broth over the turkey to mostly cover it. Add the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.

2. 2

   Remove the carcass from the stock and set it aside to cool. Take the onion, celery, and garlic out of the stock and put them into a blender with about 1/2 cup of stock, filling the pitcher no more than halfway. Hold the blender lid down with a folded kitchen towel, then carefully start the blender with a few quick pulses to get the vegetables moving before letting it run to blend smooth. Pour the blended onion, celery, and garlic back into the stock.

3. 3

   Pull as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, kidney beans, salt, pepper, oregano, basil, and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

• Calories 168.0 kcal — Moderate 8%
• Protein 14.22 g ↗ Good Source 28%
• Carbohydrate 26.69 g 10%
• Total Fat 1.17 g ⌄ Low Source 2%
• Saturated Fat 0.65 g ⌄ Low Source 3%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 27.4 mg — Moderate 9%
• Sodium 181.03 mg — Moderate 8%
• Dietary Fiber 4.31 g — Moderate 15%
• Total Sugars 2.93 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 49.45 mg ⌄ Low Source 4%
• Iron 1.9 mg — Moderate 11%
• Potassium 243.85 mg ⌄ Low Source 5%
• Vitamin A 95.76 mcg — Moderate 11%
• Vitamin C 1.63 mg ⌄ Low Source 2%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅