Old Fashioned Turkey Soup

Old Fashioned Turkey Soup

Turkey Broth:

• 1 left over turkey carcass
• 5 quarts of water OR enough to cover everything
• 2 medium carrots, cut into chunks
• 1 medium onion, cut into chunks
• 1 bay leaf
• 2 or 3 celery stalks, cut into chunks
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp marjoram
• 1/2 tsp dried thyme

Directions:

• Place all ingredients into a large stock pot and cover with water. Simmer for about 3-4 hours.
• Remove carcass and discard. Strain broth. Use immediately or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for 3 days or frozen for 4-6 months.

Soup Time:

• 3 cups cubed turkey
• 1 28oz can stewed tomatoes
• 1 large onion, chopped
• 2 large carrots, shredded or sliced
• 1 cup chopped celery
• 1 10oz frozen chopped spinach, thawed
• 3/4 cup frozen or fresh peas
• 3/4 cup uncooked long grain rice
• 4tsp chicken bouillon granules
• 2tsp salt
• 1 tsp pepper
• 1/2 tsp dried marjoram
• 1/2 tsp dried thyme

Directions:

1. Add all ingredients into a large pot and cover with prepared broth.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until rice and veggies are tender.
4. ENJOY