Turkey Soup

Part 1
6 cups of water
2 Celery stocks chopped with tops
1 large onion chopped
Bay Leaf, garlic clove
Bring to boil and simmer for 1 - 2 hours
Cool - remove bones and discard, using collendar drain broth - cool remove any excess fat.

Part 2
To 'home made broth' add 1 Tetra pack Low Sodium Chicken Broth 900 ML / 4 Cups
2 celery stalks chopped
3 large carrots chopped
1 large onion
Seasonings 1-2 tsp to taste: - cumin, rosemary, freeze dried Italian herbs.
3 Cups frozen peas
4-5 Cups chopped Turkey meat

Part 3
Add 2 cups cooked long grain rice.

Simmer tilled heated through.

Ready to serve or cool and freeze in 1 Cup Serving size containers

Noodles / pasta could be used instead of rice, however, nutritian information needs to be adjusted.

Part 1
Remove meat from bones - set aside
Place bones in large pot with 6 cups of water
2 Celery stocks chopped with tops
1 large onion chopped
Bay Leaf, garlic clove
Bring to boil and simmer for 1 - 2 hours
Cool - remove bones and discard, using collendar drain broth - cool remove any excess fat.

Part 2
To 'home made broth' ad 1 Tetra pack Low Sodium Chicken Broth 900 ML / 4 Cups
2 celery stalks chopped
3 large carrots chopped
1 large onion
Seasonings 1-2 tsp to taste: - cumin, rosemary, freeze dried Italian herbs.
Bring to boil, reduce to simmer for 15 minutes, then add
2 Cups frozen peas - return to simmer
add 4-5 Cups chopped Turkey meat
Bring to boil - simmer 10 - 15 minutes
Add 2 cups cooked long grain rice.

Simmer tilled heated through.

Ready to serve or cool and freeze in 1 Cup Serving size containers


Serving Size: 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user THESLIMMERME1.