Poultry-bone Rice Soup

The recipe is simple and delicious. Top each serving with some croutons.

  • Turkey carcass or chicken bones, necks or backs
  • 3 quarts water
  • ¾ cup diced onion
  • 1½ tablespoon salt
  • 1 cup rice
  1. Place turkey or chicken bones, necks or backs in pot. Add water, celery, onion, and salt.
  2. Place pot on base, cover, and simmer at Setting # 3½ for 6 to 8 hours.
  3. Strain mixtures with colander. Return broth to pot and increase heat to Setting # 5. Remove meat from bones. Puree vegetables in blender or with a ricer. Add puree, meat, and rice to broth in pot. Cover and simmer at Setting # 5 for 1 hour. Keep warm for serving at Setting # 2.
    Makes 8 to 10 servings.