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Turkey Vegetable Soup

American.foodie's picture
Ingredients
  Turkey carcass 1 Pound
  Onion 1 Large, sliced
  Celery ribs 3 , coarsely chopped
  Salt 2 Teaspoon
  Dried rosemary leaves 1 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Bay leaves 2
  Fresh parsley sprig 6
  Water 12 Cup (192 tbs)
  Chicken bouillon cubes 3
  Sliced carrots 2 Cup (32 tbs)
  Uncooked rice 1⁄2 Cup (8 tbs)
  Frozen peas 10 Ounce (1 Package)
Directions

Place turkey carcass, onion, celery, salt, rosemary, pepper, bay leaves and parsley in water in Dutch oven.
Bring to boil over high heat; reduce heat to low.
Cover and simmer 2 hours.
Remove carcass.
Strip turkey from bones; reserve turkey.
Discard carcass.
Strain broth and discard vegetables.
Bring broth to boil over high heat; add bouillon cubes, carrots and rice.
Reduce heat to low; simmer 10 to 12 minutes.
Add peas and reserved turkey.
Continue to cook 5 to 10 minutes or until vegetables and rice are tender, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday
Servings: 
6

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