Ingredients
1 leftover turkey carcass (from a 12-pound turkey)5 quarts water2 large carrots, shredded1 cup chopped celery1 large onion, chopped4 chicken bouillon cubes1 can (28 ounces) stewed tomatoes3/4 cup fresh or frozen peas3/4 cup uncooked long grain rice1 package (10 ounces) frozen chopped spinach1 tablespoon salt, optional3/4 teaspoon pepper1/2 teaspoon dried marjoram1/2 teaspoon dried thyme
Preparation
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender.
