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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Myrna Sisel of Green Bay, Wisconsin makes the most of her turkey by simmering the carcass to create this soup that's warm and comforting on a cold winter's day The golden broth is full of rice, barley and colorful veggies. Ingredients:
1 leftover turkey breast carcass (from an 8-pound turkey breast) |
3 quarts water |
4 teaspoons chicken bouillon granules |
2 bay leaves |
1/2 cup uncooked minute® white rice |
1/2 cup uncooked quick-cooking barley |
1-1/2 cups sliced carrots |
1 cup chopped onion |
1 cup sliced celery |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup cubed cooked turkey |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
Directions:
1. Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool.
2. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat through. Yield: 12 servings.
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