Turkey Rice Soup - cooking recipe

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

Preparation

Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours.
Then bake in clay cooker for 3 hours at 300\u00b0.
Remove turkey from cooker, debone and dice meat.
Reserve broth for use as soup stock.
Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours.
Refrigerate overnight before serving.
Simmer to reheat.
Keeps well in refrigerator for one week.