Ingredients
1 leftover turkey carcass (from a 12-pound turkey)5 quarts waterSOUP:3 cups cubed cooked turkey1 can (28 ounces) stewed tomatoes1 large onion, chopped2 large carrots, shredded1 cup chopped celery1 package (10 ounces) frozen chopped spinach, thawed3/4 cup fresh or frozen peas3/4 cup uncooked long grain rice4 teaspoons chicken bouillon granules2 teaspoons salt3/4 teaspoon pepper1/2 teaspoon dried marjoram1/2 teaspoon dried thyme
Preparation
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.
