- 1 leftover turkey carcass (from a 12-pound turkey)
- 5 quarts water
- 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
- 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, 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).
Reviews forOld-Fashioned Turkey Soup
"We froze our turkey carcass with meat from Thanksgiving and pulled it out the the freezer the other day to make this soup. It was delicious! Used diced tomatoes instead of stewed. Didn't have any chicken bouillon granules, but the broth was so rich it didn't need it. Used a bag of frozen soup vegetables in place of the spinach and peas because that's what I had on hand. Added kosher salt to taste. This was a great way to use up Thanksgiving leftovers!"