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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A perfect way to use up the trimmings and carcass from your holiday turkey. If, after stewing the carcass and deboning, you do not have 3 cups of turkey then add some additional cut-up cooked turkey. This soup freezes well, so if you have a large turkey and big enough stock pot, you may want to double this recipe. Ingredients:
9 -10 lbs turkey bones, and trimmings |
2 1/2 quarts water |
1 tablespoon salt |
1/8 teaspoon fresh ground pepper |
1 cup converted rice (do not use regular rice) |
3 large carrots, thinly sliced |
1 (9 ounce) package frozen baby lima beans |
1/8 teaspoon thyme leaves |
1 small bay leaf |
1 (16 ounce) can tomatoes, undrained,cut up |
Directions:
1. Break up turkey to fit in a 5 quart Dutch oven; add the water, salt and pepper and bring to a boil over high heat.
2. Reduce heat, cover and simmer for 1 1/2 hours.
3. Remove bones and meat from broth and cool until you can handle it, then remove the meat from the bones and cut it into bite-sized pieces.
4. Without using oil, toast the rice over medium-high heat in a small skillet until golden, stirring frequently so rice does not burn.
5. Skim the fat from the broth, then add the rice, carrots, beans, thyme and bay leaf to the broth and bring to a boil.
6. Reduce the heat and simmer, coverered, for 10-15 minutes or until the rice, carrots, and beans are tender.
7. Add the turkey and tomatoes to the soup and heat through.
8. Remove the bay leaf and serve.
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