Ingredients

• 1 turkey carcass
• 1 large onion , halved and skin left on
• 1 large carrot , roughly chopped
• 1 stalk celery , roughly chopped
• 1 head garlic , halved
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bays leaves
• salt and ground black pepper to taste
• 2 quartss water , or as needed

Instructions

1. 1 To make the stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
2. 2 Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.
3. 3 To make the soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock. Bring to a boil; reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.
4. 4 Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.

Nutrition per serving