Turkey Rice Soup
Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock.
In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer.
Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
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