Harvest Turkey Soup
|Turkey carcass||14 Pound (1 Bird)|
|Carrots||2 Large, shredded|
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Chicken bouillon cubes||4|
|Canned stewed tomatoes||28 Ounce (1 Can)|
|Peas||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
Place the turkey carcass and water in a Dutch oven or soup kettle; bring to a boil.
Reduce heat; cover and simmer for 1 -1/2 hours.
Remove carcass; allow to cool.
Remove turkey from bones and cut into bite-size pieces; set aside.
Add carrots, celery, onion and bouillon; bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
Add tomatoes, peas, rice, spinach, salt, pepper, marjoram, thyme and reserved turkey.
Return to a boil; cook, uncovered, for 20 minutes or until rice is tender.