Ingredients
- 3 to 4 lb. turkey legs or drumettes
- 1 large onion, diced
- 2 c. diced celery
- 2 1/2 c. diced carrots
- 1/2 tsp. rosemary leaves
- 1 Tbsp. parsley flakes
- 1 small bay leaf
- 4 chicken bouillon cubes
- 2 c. cooked rice or macaroni
Directions
Put turkey in large Dutch oven and cover with water; bring to a boil.Reduce heat and simmer for about 2 hours.
Remove turkey and set aside to cool.
To broth, add all of the ingredients, except the rice or macaroni.
Simmer until the vegetables are done.
Remove the turkey from the bones and dice it.
Add the turkey and the rice or macaroni to the broth; simmer for 10 minutes longer.
Add salt and pepper to taste.
Yields 8 servings.
Back to Miscellaneous Soups
copyright 2006 R.Pflughaupt
last updated 02/09/2006
