Tuesday, November 10, 2009

Turkey Rice Soup

Turkey Rice Soup

I like allot of rice in my soup so this recipe has a generous portion of rice.


Bones and trimmings from 1 turkey
12 cups water (or enough to cover carcass ~ to top of pot)

1 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3 tablespoons butter
2 teaspoons thyme
1 small onion, chopped
2 cups carrots
1 bag frozen soup starter (onions, celery, bell peppers, etc)
1 cup uncooked rice

Place turkey carcass in large stock pot. Cover with enough water to cover bones (about 12 cups). Simmer for three hours over medium low heat. Meat will be falling off the bone.

Strain broth and set bones/meat/trimmings aside to cool. Put broth back into stock pot. Add vegetables, spices and rice. Cook until vegetables and rice are tender. Meanwhile, separate meat from bones and add meat back in. Return to simmer and season to taste.
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