Directions:
- Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Remove carcass; cool. Set aside 3 quart broth.
- Remove turkey from bones and cut into bite-size pieces; set aside.
- In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
- Reduce heat; stir in flour until blended.
- Gradually add 1 quart of reserved broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
- Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.31 Kcal (767 kJ) | ||
| Calories from fat | 136.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.22g | 23% | |
|---|---|---|---|
| Cholesterol | 41.71mg | 14% | |
| Sodium | 348.1mg | 15% | |
| Potassium | 132.68mg | 3% | |
| Total Carbs | 10.24g | 3% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 201.76 Kcal (845 kJ) | ||
| Calories from fat | 150.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.75g | 23% | |
|---|---|---|---|
| Cholesterol | 45.91mg | 14% | |
| Sodium | 383.13mg | 15% | |
| Potassium | 146.03mg | 3% | |
| Total Carbs | 11.27g | 3% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.21g | 4% | |
| Protein | 2.46g | 4% | |
| Vitamin C | 2.8mg | 4% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 53mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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