Turkey Rice Soup
Ingredients
2 turkey thighs
3 teaspoons salt, divided
1 teaspoon pepper
3 cups carrots, sliced
3 cups celery, sliced1 cup cooked rice
Directions
Place turkey thighs in a roasting pan. Season with 1 teaspoon salt and pepper. Roast at 375 for 50 - 60 minutes.
Remove meat from turkey thighs. Place bones and skin in a 5 quart pan. Add 3 quarts of water add 2 teaspoons salt to pan. Bring to a boil. Reduce heat to medium and simmer for 2 hours. Remove bones and skin from broth.
Add carrots and celery to broth. Cook for 25 minutes.
Add turkey and rice to broth. Stir the soup. Add additional salt and pepper as needed. Cook for 10 minutes.