Turkey Rack vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 57.3
  • Total Fat: 1.5 g
  • Cholesterol: 10.4 mg
  • Sodium: 532.7 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.9 g

View full nutritional breakdown of Turkey Rack vegetable soup calories by ingredient
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Number of Servings: 8


    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.

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