Turkey Rice Soup
10 ingredients
8 steps
Ingredients
- 5 lb. turkey breast, skin removed
- 1 1/2 lb. diced carrots
- 1 1/2 lb. diced celery
- 12 oz. box California 7 rice blend
- 3 cans light beer
- 6 oz. and 4 oz. Lea & Perrins Worcestershire sauce
- 2 large onions, chopped
- 4 Tbsp. Better Than Bouillon chicken base
- 24 cups water
- salt and pepper to taste
Directions
-
1Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours.
-
2Then bake in clay cooker for 3 hours at 300°.
-
3Remove turkey from cooker, debone and dice meat.
-
4Reserve broth for use as soup stock.
-
5Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours.
-
6Refrigerate overnight before serving.
-
7Simmer to reheat.
-
8Keeps well in refrigerator for one week.
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