- 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
- 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.
Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.
1 cup: 96 calories, 2g fat (1g saturated fat), 23mg cholesterol, 522mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 9g protein.