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Turkey Vegetable Soup Recipe
|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)|
Serving size: Complete recipe
Calories 1712 Calories from Fat 481
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 17.3 g86.4%
Trans Fat 0.4 g
Cholesterol 281.3 mg
Sodium 10799.6 mg450%
Total Carbohydrates 182 g60.7%
Dietary Fiber 32.5 g129.8%
Sugars 42.7 g
Protein 132 g264%
Vitamin A 963.5% Vitamin C 177%
Calcium 43.1% Iron 87.8%
*Based on a 2000 Calorie diet
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.