Old-Fashioned Turkey Soup Recipe

By HeatherS

Ingredients

• SOUP:
• 1 leftover turkey carcass (from a 12-pound turkey)
• 5 quarts water
• 3 cups cubed cooked turkey
• 1 can (28 ounces) stewed tomatoes
• 1 large onion, chopped
• 2 large carrots, shredded
• 1 cup chopped celery
• 1 package (10 ounces) frozen chopped spinach, thawed
• 3/4 cup fresh or frozen peas
• 3/4 cup uncooked long grain rice
• 4 teaspoons chicken bouillon granules
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme

Details

Servings 22
Preparation time 25mins
Cooking time 190mins
Adapted from tasteofhome.com

Preparation

Step 1

Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.

Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.

For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.
Yield: 22 servings (5-1/2 quarts).