Web in a stockpot, place turkey carcass, water and broth.

Turkey soup tomato. Make the stock in a slow cooker overnight. Makes about 12 cups, serving 8. Add chopped onion, serrano, cilantro, lime juice and all spices.

Web swap out the regular canned tomatoes for a can of tomatoes with green chilis to add a bit of spice. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes. Removing the fat from the broth

I start with a classic onion, celery, carrot mixture cooked until tender. If using immediately, skim fat or refrigerate for 8 hours or overnight; 2 ribs of celery, chopped coarse.

Web in a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Cover the pot with the lid slightly ajar and reduce the heat & simmer for 10 minutes. 6 servings jump to nutrition facts ingredients 1 tablespoon olive oil ½ cup minced onion 3 cloves garlic, minced 2 teaspoons chili powder ½ teaspoon cumin ½ teaspoon oregano 4 cups water

The carcass of 1 turkey, broken into large pieces. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add in the pasta, cover the pot again (lid slightly ajar), and cook for another 10 minutes.

Web increase the heat to high and bring it to a boil. Add remaining seasonings to taste. Web recipe by sstrawder published on march 10, 2020 prep time: