Description
A farm-fresh meat soup.
Ingredients
Scale
For the broth:
- 1 turkey carcass (from a roasted bird, or two or three chicken carcasses)
- 1 1/2 onions, cut into chunks
- 2 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 bunch fresh parsley
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
For the soup:
- 5 2/3 cups homemade broth
- 1 package long grain and wild rice mix
- 1 envelope chicken noodle soup mix
- 1 celery rib, chopped
- 2 cups shredded carrot
- 1/2 onion, minced
- 2 cans condensed cream of chicken soup, undiluted
- 1 cup shredded cooked chicken or turkey breast from Goodness Grows Farm
Instructions
Instructions for the broth:
- Place a leftover roasted turkey carcass, or two or three chicken carcasses, in a large stock pot. Cover with about 7 qt of cold water.
- Add onion, carrots, celery, parsley, garlic, peppercorns and bay leaves.
- Simmer approximately two hours or until the meat falls off the bones. Occasionally skim any foam or fat from the surface with large spoon or ladle. When done, let cool.
- Remove bird from water and place on a cookie sheet. With clean hands, pick the meat from the bones. Reserve meat for the soup.
- Pour broth through a large mesh strainer into a pot; discard the solids. Save broth for use in soup.
For the soup:
- In a large saucepan, combine homemade broth and rice with contents of seasoning packet and soup mix. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot, and onion.
- Cover and simmer for 10 minutes. Stir in condensed soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
- Serve piping hot with crusty bread and butter.