Zippy and Tangy Turkey Rice Soup

Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion celery leaves and bay leaves bring to a boil and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.

Heat butter in a skillet; cook and stir carrots and celery until tender about 8 minutes. Stir carrots celery stewed tomatoes with juice rice green beans chicken bouillon cubes marjoram thyme rosemary ginger cayenne pepper salt and black pepper into broth. Mix in chopped turkey meat.

Bring soup back to a boil reduce heat to low and simmer until rice is tender 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt cayenne pepper and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil if desired.