Turkey Rack vegetable soup

Turkey, all classes, breast, meat and skin, roasted, 1 unit (yield from 1 lb ready-to-cook(remove)
Onions, raw, 1 medium (2-1/2" dia)(remove)
Carrots, raw, 1 medium(remove)
Celery, raw, 7 stalk, medium (7-1/2" - 8" long)(remove)
*Better Than Boullion Chicken, 4 tsp(remove)
*Chicken Broth (low sodium) Swanson, 2 cup(remove)
Water, tap, 8 cup (8 fl oz)(remove)

Cooked brown rice can be added to soup or if adding uncooked rice add enough water to compensate for rice ( 1C rice and 2C water),

Cook turkey rack for 2 hours. Strain broth through strainer and allow to cool. Refrigerate to solidify fat.

Pick meat from turkey bones being careful to discard all bones, grisle, and fat/skin. Refrigerate till broth is ready.

Remove broth from refrigerator and skim fat off and discard. Place in large pot. Add turkey meat and all other ingredients. Bring to a boil, reduce heat to simmer, cover and cook for an additon 3-4 hours. Add
Better Than Boullion to taste usualy 3-4 tsp.


Serving Size: 8 1.5 C servings

Number of Servings: 8

Recipe submitted by SparkPeople user MGSMITH53.