Turkey Soup Recipe
Myrna Sisel of Green Bay, Wisconsin makes the most of her turkey by simmering the carcass to create this soup that's warm and comforting on a cold winter's day The golden broth is full of rice, barley and colorful veggies.
12 Servings
Prep: 20 min.
Cook: 3 hours
Ingredients
1 leftover turkey breast carcass (from an 8-pound turkey breast)
3 quarts water
4 teaspoons chicken bouillon granules
2 bay leaves
1/2 cup uncooked instant rice
1/2 cup uncooked quick-cooking barley
1-1/2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked turkey
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
Directions
Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool.
Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat through. Yield: 12 servings.
Originally published as Turkey Soup in Quick Cooking November/December 2003, p14
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