Joan's turkey soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Carrots diced |
| 1 | large | Parsnip diced |
| 1 | Onion chopped | |
| 3 | Tomatoes chopped | |
| ¼ | bunch | Celery chopped |
| 2 | Cloves garlic smashed | |
| 2 | Bay leaves | |
| 2 | Potatoes diced or sliced | |
| 1 | cup | Frozen peas thawed |
| Salt and pepper to taste | ||
Directions
Place veges in large a pot and cover with water or chicken or turkey broth several inches over the top. Bring to a boil; cover and simmer until veges are tender and soft. Add ½ cup rice and about 3 to 4 cups of cooked chopped leftover turkey. Bring to a boil and reduce heat and gently simmer until rice is tender. If you prefer noodles I suggest to cook them separately and then add to soup so they dont get to limp. Season with salt and pepper. The parsnips add a very nice flavor.
Comment: Simple, satisfying and delicious. chicken easily replaces turkey.
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@... on Feb 16, 9.