Ingredients:

  • 1 turkey carcass
  • 8 cups low-sodium chicken or turkey broth
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 lb leftover turkey meat, shredded or cubed
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 cup long-grain white rice or wild rice (uncooked)
  • 1/2 cup plain Greek yogurt or light cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the turkey carcass, low-sodium broth, bay leaves, and peppercorns into the slow cooker. Set to Low for 6 hours or High for 3 hours.
  2. Remove the carcass and any large bone fragments using a strainer. Stir in the shredded turkey, carrots, celery, onion, garlic, thyme, and salt. Continue cooking on Low for 3-4 hours (or High for 2) until the carrots are tender.
  3. Stir in the uncooked rice. Cover and cook for an additional 45 minutes until the grains are plump and tender.
  4. Turn off the heat. Stir in the Greek yogurt (or light cream) and lemon juice until the broth looks velvety and opaque. Garnish with fresh parsley.