Harvest Turkey Soup Recipe
Try this Harvest Turkey Soup. I am sure this tasty and irresistible mouth watering Harvest Turkey Soup will surely give you a huge fan following!
Ingredients
| 1 turkey carcass (from a 12- to 14-pound turkey) | ||
| Water | 5 Quart | |
| Carrots | 2 Large, shredded | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Large, chopped | |
| Chicken bouillon cubes | 4 | |
| Stewed tomatoes | 1 Can (10oz) | |
| Frozen peas | 3/4 Cup (16 tbs) | |
| Long grain rice | 3/4 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 | |
| Salt | 1 Tablespoon | |
| Pepper | 3/4 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
Directions
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.
Strain broth.
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.
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.
Strain broth.
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.
Chef
