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Turkey Soup
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Turkey carcass, broken up | |
4 tsp | salt |
2 | chicken bouillon cubes |
1 cup | carrots, grated |
1 cup | celery, chopped |
1 cup | onion, chopped |
1 20 oz can | tomatoes |
4 tbsp | pot barley |
1/4 cup | lentils, (dried vegetables) |
2 tbsp | rice |
1/4 cup | parsley flakes |
3 cups | chopped turkey |
1 cup | macaroni or noodles, (optional) |
In a large kettle, place broken turkey carcass and bones in 18 cups of water and salt. Simmer 5 hours. Strain and discard bones. Place broth in refrigerator overnight to settle fat (it will lift off very easily). The broth will be jelly-like. Heat broth in large kettle. Add remaining ingredients and simmer 2-3 hours.
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