Turkey Soup Recipe
Ingredients
| Turkey carcass giblets | 7 | |
| Salt | 2 Teaspoon | |
| Hot sauce | 3⁄4 Teaspoon | |
| Parsley sprigs | 2 | |
| Celery stalks | 2 | |
| Onions | 2 | |
| Basil leaves | 1⁄2 Teaspoon | |
| Bay leaf | 1 | |
| Precooked rice | 1⁄2 Cup (8 tbs) | |
| Carrot slices | 1 Cup (16 tbs) | |
| Leftover diced turkey | 1 Cup (16 tbs) | |
| Chopped parsley | 1 Tablespoon |
Directions
Break up turkey carcass; place in large cooking pot.
Add any leftover gravy and giblets.
Add 2 quarts cold water, salt, hot sauce, parsley, celery stalks, onions, basil and bay leaf.
Cover; simmer for 3 hours.
Strain; skim off fat.
Reheat to boiling point; add rice and carrot slices.
Cover; cook for about 15 minutes or until rice is tender.
Add diced turkey.
Pour into soup tureen; garnish with chopped parsley.
Add any leftover gravy and giblets.
Add 2 quarts cold water, salt, hot sauce, parsley, celery stalks, onions, basil and bay leaf.
Cover; simmer for 3 hours.
Strain; skim off fat.
Reheat to boiling point; add rice and carrot slices.
Cover; cook for about 15 minutes or until rice is tender.
Add diced turkey.
Pour into soup tureen; garnish with chopped parsley.
Chef
