Harvest Turkey Soup
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Here's a
hearty soup to use up that Thanksgiving
turkey.
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1
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turkey carcass
(from a
12-pound
turkey)
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5
quarts
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water
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2
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large carrots,
shredded
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1
cup
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chopped
celery
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1
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large onion,
chopped
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4
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chicken
bouillon
cubes
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1
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can (28 oz.)
stewed
tomatoes
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3/4
cup
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fresh or frozen
peas
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3/4
cup
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long-grain
rice
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1
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package (10
oz.) frozen
chopped
spinach
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1
Tbs
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salt,
optional
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3/4
tsp
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pepper
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1/2
tsp
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dried
marjoram
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1/2
tsp
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dried
thyme
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1
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Place the
turkey carcass and water in
a Dutch
oven
or soup
kettle; bring to a boil.
Reduce heat; cover and
simmer for 1-1/2 hours.
Remove carcass; allow to
cool.
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2
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Remove
turkey from bones and cut
into bite-size pieces; set
aside. Strain the broth. Add
carrots, celery, onion and
bouillon; bring to a boil.
Reduce heat; cover and
simmer for 30
minutes.
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3
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Add the
tomatoes, peas, rice,
spinach, salt if desired,
pepper, marjoram, thyme and
reserved turkey. Return to a
boil; cook, uncovered, for
20 minutes or until rice is
tender.
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Yield: 22 servings
(5-1/2 quarts)
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Recipe
Type
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Dutch Oven, One-dish Soup,
Poultry, Soup
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Recipe
Source
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Source:
One-Pot Recipes
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