“Magic” Turkey Soup With Rice

Fill pot with the water, add chopped onion and uncooked turkey legs. Bring to a boil over high heat. Reduce heat to medium, allow to boil until turkey falls off the bone, about 1 to 1-1/2 hours.

With a slotted spoon, transfer meat to a large bowl and allow to cool. Make sure all bones and other non-meat parts are removed from the bones and return meat to pot with the stock.

Add all of the other ingredients. Do not drain the vegetables, use the liquid from the cans as well. Allow to cook over medium heat for another 20 to 30 minutes.

Alternatives:

You do not have to use turkey legs, but I find that it’s a decent amount of meat, and plenty of bone to give flavor to the broth. You can cook them first if you rather, or use left overs from a turkey dinner, but I recommend using two or three cubes of chicken bouillon if you do.

Obviously you do not need to use canned veggies, feel free to go with fresh or frozen.