Spicy Slow Cooker Turkey Soup
ready in: over 5 hrs
recipe id: 56128
cook method: crock pot
1 carcass from roast turkey or roast chicken
3 quarts water, or as needed
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh flat-leaf parsley sprigs
1 bay leaf
8 cups turkey stock
1 1/2 cup chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2 teaspoons chopped serrano or jalapeno peppers (or to taste)
1 cup cooked long-grain white rice
2 cups diced cooked turkey or chicken
salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley (optional)
Place carcass (breaking it up to fit) in crockpot with onion, carrots, celery, parsley and bay leaf with water to cover.
Cook over high heat for 1 hour, skimming off any foam that forms on the surface. Cover and continue to cook over low heat for 8-10 more hours, skimming as needed.
Strain turkey stock and discard all solid ingredients. Refrigerate broth, uncovered, until chilled, about 6 hours or overnight, then lift off and discard the fat solidified on top.
Place stock and all vegetables in a crockpot and cook on low heat for 6-8 hours.
Add turkey and rice and cook for an additional hour.
Season to taste with salt and pepper and garnish with the parsley, if desired.
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