Soup

Turkey Rack vegetable soup is for Soup.

Turkey Rack vegetable soup takes 30 minutes to prepare.

Turkey Rack vegetable soup takes 420 minutes to cook.

Turkey Rack vegetable soup makes 8 servings.

The ingredients for Turkey Rack vegetable soup are:

Turkey, all classes, breast, meat and skin, roasted, 1 unit (yield from 1 lb ready-to-cook(remove)
Onions, raw, 1 medium (2-1/2" dia)(remove)
Carrots, raw, 1 medium(remove)
Celery, raw, 7 stalk, medium (7-1/2" - 8" long)(remove)
*Better Than Boullion Chicken, 4 tsp(remove)
*Chicken Broth (low sodium) Swanson, 2 cup(remove)
Water, tap, 8 cup (8 fl oz)(remove)

Here is how you make Turkey Rack vegetable soup:

Cook turkey rack for 2 hours. Strain broth through strainer and allow to cool. Refrigerate to solidify fat.Pick meat from turkey bones being careful to discard all bones, grisle, and fat/skin. Refrigerate till broth is ready.Remove broth from refrigerator and skim fat off and discard. Place in large pot. Add turkey meat and all other ingredients. Bring to a boil, reduce heat to simmer, cover and cook for an additon 3-4 hours. AddBetter Than Boullion to taste usualy 3-4 tsp. Serving Size: 8 1.5 C servingsNumber of Servings: 8Recipe submitted by SparkPeople user MGSMITH53.

The nutritional information for Turkey Rack vegetable soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 57.3

• Total Fat: 1.5 g
• Cholesterol: 10.4 mg
• Sodium: 532.7 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.3 g
• Protein: 5.9 g

The dietary needs meet for Turkey Rack vegetable soup is Low Fat