Stir in mixed vegetables, box of rice, and seasoning packet.

Turkey soup recipe raw turkey. 1 to 2 tablespoons butter or turkey fat 1 to 1 1/2 cups chopped carrots 1 to 1 1/2 cups chopped onion 1 to 1 1/2 cups chopped celery 2 cloves garlic, minced 3 to 4 quarts of the turkey stock you just made a few sprigs fresh parsley leaves, chopped ( 2 to 4 tablespoons) 2 teaspoons. Turkey legs or wings are fine too. Heat to boiling over high heat;

Add water, salt, pepper, poultry seasoning and bay leaf. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Combine broth, water, rosemary, and black pepper.

Then, add broths, chopped turkey, basil, oregano, salt, and pepper. Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; Web in a large soup kettle.

Reduce heat, add egg noodles and simmer for 20 minutes. Add minced garlic and cook for an additional minute. Stir in the coriander or parsley and it’s ready.

Strain broth and skim fat. Simple ingredients you’ll have on hand; Add celery and carrots and cook until just tender, about 5 minutes.

I use raw turkey thighs. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Web pour in the hot stock, stir in the turkey and chickpeas and season well.