Turkey-style soup



  1. Put the carcass in the pot with the first 6 items and cover bones with the liquid.
  2. Heat on high until the soup comes to a full boil.
  3. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours.
  4. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
  5. After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots.
  6. Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken).
  7. Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
  8. Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish.
  9. Grated fresh ginger may be served on the side.
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