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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My entire family LOVES this soup. Years of trial and error have gotten me to this recipe. I make it EVERY Thanksgiving evening so I can Black Friday shop without worrying about what everyone's eating. My college bound kids always take a vat of the soup back to their dorms. Ingredients:
4 cups chopped turkey |
1 large head cabbage |
1 1/2 cups success long grain rice |
2 (14 1/2 ounce) cans petite cut tomatoes |
2 (11 ounce) cans green giant super sweet corn |
5 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can turkey broth |
Directions:
1. Remove leftover turkey from bone. (Best to use meat close to the bone & mix white and dark).
2. Prepare rice according to package directions (we like boil in a bag).
3. Finely chop cabbage (as if making slaw).
4. In a very large stock pot combine tomatoes (do not drain), corn (do not drain), cabbage and broths.
5. Add rice and turkey.
6. Salt and pepper to personal taste (we like it a bit peppery).
7. Heat soup on medium high to boiling.
8. Reduce heat to medium until boil slows to simmer.
9. Simmer on medium for 30 minutes.
10. Serve with buttered saltines.
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