Turkey
Rice Soup
7
cups turkey broth*
11
oz. chopped turkey meat
½
cup white rice
2
cups frozen vegetable soup blend
1
cup frozen green beans
¾
cup frozen peas
3
carrots, peeled and thinly sliced
½
tsp. celery salt
1
tsp. kosher salt
2
bay leaves
1
sprig fresh thyme
1
sprig fresh rosemary
1
onion, chopped
In
Dutch oven or large kettle, sauté onions in 2 tbsp. turkey broth until opaque
and tender. Add remaining broth, celery salt, kosher salt, bay leaves, thyme,
and rosemary to the pot. Simmer for one hour. Remove thyme, rosemary, and bay
leaves. Add carrots, cover and cook for 30-45 minutes. Add green beans,
vegetable soup blend, peas and rice. Cover and cook 30-45 minutes. Stir in turkey and cook just until heated
through. Season with salt and pepper.
*To
make turkey broth, combine the following ingredients in large stock pot and
bring to a boil. Reduce heat and cover, simmering for 1½-2 hours.
4
quarts water
1
turkey carcass
2
carrots
2
stalks celery
1
onion
3
sprigs thyme
2
sprigs rosemary
2
bay leaves
½ tbsp.
black peppercorns, slightly cracked
½ tbsp.
mélange peppercorns, slightly cracked
Cool broth 1 hour. Discard turkey carcass. Strain
through a colander; discard vegetables and herbs. Refrigerate overnight, and
remove fat from surface. Broth is ready to use or freeze for later use.
© Crackerberries 2015
