This Congee soup recipe is a basic congee with a turkey (or chicken) soup base, long-grain rice and served with shredded, thinly sliced iceberg lettuce, finely sliced ginger root, chopped scallions (green onion), and seasoned with fine salt and ground white pepper.

– turkey or chicken carcass (with bones and meat) – 1 1/2-2 cups long-grain white rice, washed – 8 quarts water, adjust as needed for desired consistency



Make the Rice: In a rice cooker, add 2 cups of washed, long-grain white rice and water. Set to white rice setting and allow to cook until done.

Make the Bone Broth or Regular Stock or Broth: In an 8-quart pot, fill it with water leaving the room from the top for the displacement of water when you add the turkey carcass, bring the water and carcass to boil, and then reduce to a simmer and cover.

If you are making bone broth, you will need to cook it for 10-12 hours. If you are making just a regular stock, you can boil for 6-8 hours.

Swipe to get the full, printable recipe & notes!

Sign Up For Our Weekly Email List & Get Your Free Seasonal Produce Chart PDF