Directions:
- Place the turkey carcass and whole onion in a soup kettle and cover with cold water.
- Bring to a boil and simmer, covered 2 hours or until carcass is falling apart.
- Stir in the bouillon cubes the last 1/2 hours of cooking.
- Remove from heat and cool.
- Pour everything from the soup kettle into a colander, discarding the onion.
- When cool enough to handle, reserve only the pieces of turkey meat, discarding bones, skin and gristle.
- Refrigerate the meat at once.
- Chill the strained broth.
- Discard fat and return the broth to the soup kettle and bring to a boil.
- Add rice and chopped vegetables. Season to taste and simmer until rice is done.
- Stir in reserve meat.
- Heat thoroughly. Do Not Freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.59 Kcal (2129 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 495.63mg | 21% | |
| Potassium | 217.85mg | 5% | |
| Total Carbs | 107.05g | 36% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.2mg | 29% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 278.3 Kcal (1165 kJ) | ||
| Calories from fat | 17.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 271.2mg | 21% | |
| Potassium | 119.2mg | 5% | |
| Total Carbs | 58.58g | 36% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 5.44g | 20% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 29% | |
| Calcium | 15.9mg | 3% | |
* 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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