In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Cook turkey in 4 quarts of water
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Place turkey carcass in a large soup pot and pour vegetable broth
Place turkey carcass pieces into a large soup pot and cover with cold
he soup base and stir to dissolve. If starting with cooked turkey
Roast turkey in 375 Degree F oven for approximately 75 minute When finished take turkey, place in large stew pot and add 12 c water. Add salt, pepper and bay leaf. Bring to boil, then reduce and simmer on medium low for 90 minute This is your stock. Once it is finished, take the turkey out and let cool. Separate from bone. Add vegetables, rice, cans of tomatoes and chicken broth and the turkey meat back into the soup. Bring to boil, then reduce heat to medium low and simmer for 45 minute Salt and pepper to taste.
r the base of your soup, arrange the turkey bones (break them off
he carcass into a large soup pot or Dutch oven.
Combine rice, soup and chicken broth in a 2-quart casserole. Cover and cook on High in the microwave for 10 minutes.
Stir in turkey, mushrooms and salt and pepper.
Cover and cook on High for 2 to 3 minutes or until rice is cooked.
Let stand 5 minutes. Great use of leftover turkey!
In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.
One hour and 45 minutes ahead, preheat oven to 350\u00b0.
In 2 1/2-quart casserole, stir turkey, undiluted soup, milk, celery, rice, vermouth and parsley.
Cover casserole and bake 1 1/2 hours, stirring once or twice, until rice is cooked and mixture is hot and bubbly.
Place the turkey carcass in a large pot
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.
Combine turkey, egg white, 1/4 cup of the salsa, bread crumbs and salt; mix well.
Shape into meatballs about 3/4 inch in diameter and set aside.
Combine broth, water, remaining salsa and contents of rice and seasoning packets in large saucepan.
Bring to a boil.
Add meatballs.
Reduce heat, cover and simmer for 8 minutes.
Ladle into soup bowls.
Sprinkle with cilantro.
Mix together turkey pieces, soup, mixed vegetables and turkey stock.
Set aside.
Coat a 13 x 9-inch casserole with the melted margarine.
Pour out excess margarine and reserve for later use. Next, pour vegetable-turkey mixture into the buttered casserole dish.
Mix together turkey pieces, soup, mixed vegetables and stock. Set aside.
Coat a 13 x 9-inch casserole with melted butter.
Pour out excess butter and reserve for later use.
Next, pour turkey veggie mixture into the buttered casserole dish.
Blend together the biscuit baking mix, milk and excess butter.
Blend until almost smooth.
Pour topping over vegetable and turkey mixture.
Bake 1 hour at 350\u00b0.
Best when eaten first night.