Turkey Vegetable Soup
|Turkey carcass||1 Pound|
|Onion||1 Large, sliced|
|Celery ribs||3 , coarsely chopped|
|Dried rosemary leaves||1 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|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)|
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.
Strip turkey from bones; reserve turkey.
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.