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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
- Place turkey or chicken bones, necks or backs in pot. Add water, celery, onion, and salt.
- Place pot on base, cover, and simmer at Setting # 3½ for 6 to 8 hours.
- 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.