Old-Fashioned Turkey Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 22 |
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For added convenience freeze some of the soup in individual serving-size portions. Ingredients:
1 leftover turkey carcass (from a 12-pound turkey) |
5 quarts water |
soup: |
3 cups cubed cooked turkey |
1 can (28 ounces) stewed tomatoes |
1 large onion, chopped |
2 large carrots, shredded |
1 cup chopped celery |
1 package (10 ounces) frozen chopped spinach, thawed |
3/4 cup fresh or frozen peas |
3/4 cup uncooked long grain rice |
4 teaspoons chicken bouillon granules |
2 teaspoons salt |
3/4 teaspoon pepper |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
Directions:
1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.
2. Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.
3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender. Yield: 22 servings (5-1/2 quarts).
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