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.
- West Bend Admin