Poultry-bone Rice Soup

Poultry-bone Rice Soup

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


Makes 8 to 10 servings.


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.

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