Turkey Vegetable Soup Recipe
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Ingredients
Turkey carcass
1 large onion, sliced
3 ribs celery, coarsely chopped
2 teaspoons salt
1 teaspoon dried rosemary leaves
1/2 teaspoon ground white pepper
2 bay leaves
6 sprigs fresh parsley
12 cups water
3 cubes chicken bouillon
2 cups sliced carrots
1/2 cup uncooked rice
1 package (10 ounces) frozen peas
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.
