Favorite Turkey Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
12
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
- 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.
- Reduce heat, cover and simmer for 1 1/2 hours.
- 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.
- Without using oil, toast the rice over medium-high heat in a small skillet until golden, stirring frequently so rice does not burn.
- Skim the fat from the broth, then add the rice, carrots, beans, thyme and bay leaf to the broth and bring to a boil.
- Reduce the heat and simmer, coverered, for 10-15 minutes or until the rice, carrots, and beans are tender.
- Add the turkey and tomatoes to the soup and heat through.
- Remove the bay leaf and serve.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>