- 1 smoked turkey carcass
- 1 (32 fluid ounce) container vegetable broth
- 2 cups water
- 2 cups chopped fresh green beans
- 1 1/2 cups frozen corn
- 1 cup shredded carrot
- 1 cup white rice
- 1/2 cup chopped celery, or to taste
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (4 ounce) package cream cheese, or more to taste
- 1 cup shredded Cheddar cheese, or to taste
- ground black pepper to taste
- Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
- Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.
05/20/2018
recipepes.com
Smoked Turkey Rice Soup, recipe
PT15M
PT1H
5
455 calories
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