3 Cups Turkey Carcass Bone Broth
3 Cups Water
2 Tsp Sea Salt
2 Cups Leftover Turkey Meat (Chopped)
4 Organic Carrots (Chopped)
3 Organic Celery Stalks (Chopped)
1 Sweet White Onion (Chopped)
1 Cup White Rice (Uncooked)
1 Tsp Parsley
1 Tsp Oregano
1 Tsp Marjoram
Post Turkey Day Meal, save the bones and carcass. Cook on low in CrockPot with about 8 cups of water and 1-2 TBS Apple Cider Vinegar (I use Braggs brand) for 24 hours. Strain to separate bones from liquid. I threw the bone broth in the fridge in mason jars until I made the soup the next day. (IF you don’t want to do this you can buy stock/broth from the store and just use the leftover turkey meat in your soup).
I used 3 cups of the bone broth mixed with 3 cups of water in a large pot; turn heat to med-high. Start your rice (1 cup dry rice to 1.5 cups water). Cook according to instructions; typically bring to boil, turn to low simmer for 20 min if using white rice. While that is cooking start chopping leftover turkey and fresh veggies. Add chopped ingredients and spices directly to large pot giving veggies an opportunity to soften about 20 minutes. Once the rice is finished add this to soup mixture and simmer for an additional 5 minutes so flavors combine.