Prep 1 hr
Cook 8 hrs
A recipe that I have made over the years. It comes from Best of Bridge "Enjoy". Haven't made this for a couple of years but made it today and served it with beer bread. It's a little different than the other turkey soup recipes and thought I would share it. The cooking time includes preparing the broth from the turkey carcass.
- 1 turkey carcass, broken up
- 4 teaspoons salt
- 2 chicken bouillon cubes
- 1 cup carrot, grated
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 (20 ounce) can tomatoes
- 4 tablespoons pot barley
- 1⁄4 cup lentils (or dried vegetables)
- 2 tablespoons rice
- 1⁄4 cup parsley flakes
- 3 cups chopped turkey
- 1 cup macaroni or 1 cup noodles
- In a large kettle, place broken turkey carcass and bones in 18 cups of water and salt.
- Simmer 5 hours.
- Strain and discard bones.
- Place broth in refrigerator overnight to settle fat (it will lift off very easily).
- The broth will be jelly-like.
- Heat broth in large kettle.
- Add remaining ingredients and simmer 2 to 3 hours.
Excellent soup! While being similar to my recipe, I found the rice, barley and dried vegetables made for a wonderfully delicious 'new' tasting Turkey Soup that made for an instant hit. I used a tin of plum tomatoes which I quartered. Served in white bowls the tomatoes made it look as good as it tasted and had me wishing for a camera. Served this with Dani Jean's French Bread 105342 ... a great combination!