Classic Turkey and Rice Soup

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 bay leaves
• salt and ground black pepper to taste
• 2 quarts water, or as needed
• 2 large onions, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 2 cups cooked rice
• salt and ground black pepper to taste

Steps

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