Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 turkey carcass (from a 12-pound turkey)

5 quarts water

2 large carrots, shredded

1 cup celery, chopped

1 large onion, chopped

4 cubes chicken bouillon

1 28 oz can stewed tomatoes

3/4 cup fresh or frozen peas

3/4 cup long grain rice

1 10 oz pkg frozen chopped spinach

1 tablespoon salt, optional

3/4 teaspoon pepper

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

Instructions: 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. Remove turkey from bones and cut into bite-size piece; set aside. Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. 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. Yield: 22 servings (5-1/2 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-sodium bouillon and without salt) equals 4 very lean meat, 1 fat, 1 starch, 1 vegetable; also, 289 calories, 218 mg sodium, 107 mg cholesterol, 11 gm carbohydrate, 43 gm protein, 7 gm fat.

Serves: 22

Food Exchanges: