Turkey Vegetable Soup Recipe
Ingredients
| Turkey carcass | ||
| Onion | 1 Large, sliced | |
| 3 ribs celery, coarsely chopped | ||
| Salt | 2 Teaspoon | |
| Rosemary leaves | 1 Teaspoon, dried | |
| Ground white pepper | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| Parsley sprig | 6 | |
| Water | 12 Cup (16 tbs) | |
| Chicken bouillon cubes | 3 | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Frozen peas package | 1 | |
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.
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.
Chef
