Combine turkey bones, water, salt, pepper, bay leaves, garlic powder and vinegar in a large stock pot.
Bring bones to a boil.
Cover stock pot and allow to simmer, minimum two hours. Best if simmers at least 4 hours.
Strain bone broth and remove all bones and bay leaves.
Saute onion, carrots, celery in a separate saute pan.
Once cooked, add veggies to strained broth, along with shredded turkey and 1 cup of rice.
Allow soup to boil and cook rice, at least 15-20 minutes according to rice package directions.
Serve soup hot.