Directions:
- Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.
- Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.
- For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender. Yield: 22 servings (5-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.79 Kcal (380 kJ) | ||
| Calories from fat | 22.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 4% | |
|---|---|---|---|
| Cholesterol | 168.14mg | 56% | |
| Sodium | 357.95mg | 15% | |
| Potassium | 130.72mg | 3% | |
| Total Carbs | 7.17g | 2% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 9.44g | 19% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 1.2mg | 7% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.45 Kcal (136 kJ) | ||
| Calories from fat | 8.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 4% | |
|---|---|---|---|
| Cholesterol | 60.1mg | 56% | |
| Sodium | 127.94mg | 15% | |
| Potassium | 46.73mg | 3% | |
| Total Carbs | 2.56g | 2% | |
| Sugars | 0.4g | 4% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 3.37g | 19% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.6mg | 56% | |
| Iron | 0.4mg | 7% | |
| Calcium | 14mg | 4% | |
* 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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