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Old-Fashioned Turkey Soup

For added convenience freeze some of the soup in individual serving-size portions.

22 ServingsPrep: 25 min. Cook: 2-3/4 hours

Ingredients

1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
SOUP:
3 cups cubed cooked turkey
1 can (28 ounces) stewed tomatoes
1 large onion, chopped
2 large carrots, shredded
1 cup chopped celery
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
4 teaspoons chicken bouillon granules
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Directions

Place the turkey carcass and water in a Dutch oven or soup kettle;
slowly bring to a boil over low heat. Cover and simmer for 1-1/2
hours.
Remove carcass and discard. Strain broth through a cheesecloth-lined
colander. If using immediately, skim fat or refrigerate for 8 hours
or overnight; remove fat from surface. Stock may be refrigerated for
up to 3 days or frozen for 4 to 6 months.
For soup, return strained broth to pan. Add the turkey, vegetables,

2 of 2

Old-Fashioned Turkey Soup (continued)

Directions (continued)

rice, bouillon and seasonings; bring to a boil. Reduce heat; cover
and simmer for 30 minutes or until rice and vegetables are tender.
Yield: 22 servings (5-1/2 quarts).

Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.

Nutrition Facts: 1 cup equals 96 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 522 mg sodium, 11 g carbohydrate, 2 g fiber, 9 g protein.