Shelly's Recipe

LEFTOVER TURKEY VEGETABLE SOUP

Category: Soups

Turkey carcass, neck and wings
8 cup water
2 chicken bouillon cubes
1 medium onion, diced
2 cup celery, sliced
1 bay leaf
1/4 cup snipped parsley
1/2 tsp salt
1/2 tsp poultry seasoning
3 carrots, peeled and sliced
1 medium turnip, pared and diced
1 1/2 cup uncooked long grain rice

In a large Dutch oven, combine turkey pieces, water, bouillon cubes, onion, celery, bay leaf, parsley, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and allow to simmer for 1 1/2 to 2 hours. Remove turkey pieces. When cool enough to handle, remove meat from bones. (At this point, turkey broth may be refrigerated overnight. The next day, skim off fat and continue with recipe.) Add meat to turkey broth. Add carrots, turnip and rice. Cover and allow soup to simmer for 30 minutes. Remove bay leaf before serving. Makes 6 to 8 servings