Turkey and rice soup is a classic, comfort food favorite. This recipe doesn't need leftover turkey from a whole bird, either. Buy turkey wings for an amazing wing stock, then pick the meat (there's plenty) for a big pot of homemade turkey rice soup.
Place the turkey wings into a large dutch oven or stock pot and add the onion, carrots, celery, bay leaf, peppercorns, parsley, thyme and salt. Add enough water to cover the turkey wings by about 1 inch (about 8-10 cups of water).
Bring the pot to a boil and reduce heat to simmer. Cook, covered at a simmer for 2 hours.
Remove the turkey wings with a pair of tongs and set aside to cool.
Rest a large mesh strainer over a large bowl and carefully pour the stock through the strainer. Discard the solids.
FOR THE SOUP:
Remove the meat from the turkey wings and discard the skin and bones. Set aside.
Heat the dutch oven over medium high heat and add half of the olive oil to the pot. When the oil is hot, add the pancetta and stir until the fat renders and the pancetta is golden.
Add the remainder of the oil and stir in the leeks, carrots and celery. Cook until the vegetables are tender, but not browned.
Add the turkey, turkey stock, bay leaf and onion powder, whole stems of Italian parsley and parmesan rind (if using) bring to a boil.
Stir in the rice and reduce the heat to a simmer. Cover and simmer the soup for 15-20 minutes, stirring occasionally.
Remove the rind of parmesan cheese from the pot with a slotted spoon or pair of tongs.
Stir in the frozen peas. Heat through until the turkey is hot and peas are thawed.