Turkey Corn and Rice Soup

The long awaited recipe for my Turkey Corn and Rice Soup...hope you like it! I leave the protein out of it so I can eat it with Turkey or Chicken or even as a snack with some egg whites...
Enjoy!

Turkey Corn and Rice Soup

Add grilled Balsamic Chicken Breast or roasted turkey and a tossed salad for a complete meal!
Freezes well too. Better the next day...
You could also substitute barley for the rice!!

Servings per recipe: 10
Yield: 10 -12 cups (approximately)

1/4 cup white balsamic vinegar
2 small onion chopped
4 stalks celery finely chopped
1 Tbsp parsley flakes
3 cups turkey or chicken broth - no salt added (I use my homemade recipe)
5-6 cups water (I fill my broth container 2 times)
1 tsp black pepper (or to taste)
1 teaspoon onion powder
4 medium carrots, diced
1/2 tsp California Garlic Powder
2 cups fresh or frozen corn kernels
1 cup brown Jasmine rice, uncooked

In large stock pot, sauté onions and celery in about ¼ cup White Balsamic vinegar for about 5-10 minutes.

Stir in broth and water. Turn heat to medium, add flavorings and bring to small boil.

Add carrots and corn and bring to boil again. Add rice, cover and reduce heat to very low and simmer for 60 - 90 minutes or until rice is cooked.

Nutrition Facts (approximate)
Nutrition (per serving): 116 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 46.3mg sodium, 237.3mg potassium, 26.3g carbohydrates, 3g fiber, 4.1g sugar, 2.8g protein.

Homemade Broth Recipe

Here is my homemade broth recipe..I use this now for in my soups instead of using bouillon or canned broth....

Homemade Broth

Round One Ingredients

1 turkey breast or whole chicken, rinsed and patted dry

1 cup apple wine or other fruit flavored wine

1 cup water

2 Tbsp onion powder

1 Tbsp garlic powder

1 tsp black pepper

Round Two Ingredients

Dark meat, skin and bones from cooked turkey or chicken

All drippings/liquids from Round One

6 cups plain water

2 stalks celery with leaves, chopped

2 onions,quartered

parsley flakes to taste

black pepper to taste

Round One:

In roaster pan, combine wine and water. Set aside.

In small bowl, combine garlic powder, onion powder, and pepper. Rub this all under the skin and in the cavity. Set turkey breast or chicken cavity side up in the roaster pan.

Cover and bake per instructions on the wrapper. Allow to rest for 30 – 45 minutes before removing breast meat.

Round Two:

In large stock pot, combine all Round Two ingredients.

Bring to boil and simmer for 1-2 hours.

Remove large pieces and set aside for another boil if you like.

Strain broth thru cheese cloth or fine mesh strainer.

Cover and cool in refrigerator overnight. Skim fat off before dividing into serving size containers.

Freeze.

Repeat Round Two again if there is still marrow in the bones.

I portion these into 3-4 cup containers for use in soups or rice.

Note: Cooking this meat side down keeps breast meat nice and moist.