Turkey Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Turkey carcass and 1.5 c. white and dark meat OR3 c. white or dark turkey meat cut into bite-sized pieces8 c. water5 stalks celery, chopped1/2 c. carrots, chopped or sliced into bite-sized pieces1/2 c. frozen peas1 c. frozen corn1/2 c. brown rice1 tsp. salt1 tsp. pepper
Makes ten 1-cup servings.
1. Place turkey carcass and 6 c. water into a stock pot and bring to a boil. Reduce heat and simmer for 30 minutes.
2. Turn carcass over and simmer for another 30 minutes.
3. Remove carcass. Place a colander over a mixing bowl and pour the stock through the colander into the bowl (discard contents of colander). Pour the contents of the BOWL back into the stock pot, and add 2 more cups of water.
4. Add the celery, corn, peas, carrots, rice, salt and pepper, cover, and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
5. Meanwhile, strip the meat from the carcass, cut it into bite-sized pieces, and add to stock pot. Throw away any bones, cartilage, and skin. (If you did not use a turkey carcass, cut the light and dark meat into bite-sized pieces and add to stock pot now.)
6. Once rice is cooked through, add 1 packet dry turkey gravy and stir until dissolved. Serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user WENDYRS.
1. Place turkey carcass and 6 c. water into a stock pot and bring to a boil. Reduce heat and simmer for 30 minutes.
2. Turn carcass over and simmer for another 30 minutes.
3. Remove carcass. Place a colander over a mixing bowl and pour the stock through the colander into the bowl (discard contents of colander). Pour the contents of the BOWL back into the stock pot, and add 2 more cups of water.
4. Add the celery, corn, peas, carrots, rice, salt and pepper, cover, and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
5. Meanwhile, strip the meat from the carcass, cut it into bite-sized pieces, and add to stock pot. Throw away any bones, cartilage, and skin. (If you did not use a turkey carcass, cut the light and dark meat into bite-sized pieces and add to stock pot now.)
6. Once rice is cooked through, add 1 packet dry turkey gravy and stir until dissolved. Serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user WENDYRS.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 3.3 g
- Cholesterol: 35.7 mg
- Sodium: 325.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.3 g
- Protein: 13.3 g
Member Reviews