Turkey and Rice Soup
16 cups turkey or chicken stock *
3-4 cups chopped turkey (or chicken)
4 carrots, thinly sliced
1 1/2 cups brown rice (uncooked)
1/2 cup dried parsley
2 tsp. salt
1 tsp. pepper
a sprinkling of rosemary (about 1/2 tsp)
a sprinkling of thyme (about 1/2 tsp)
Combine ingredients in a very large crock pot (I use a 6.5 Qt.) and cook on high for 3 hours or low for 5-6.
*If I don't have stock on hand I'll use a few cans of chicken broth and then either chicken bouillon granules (follow the directions on the jar for adequate measurement) or chicken base (usually 1 tsp. per 1 cup of hot water) to make up the difference. Chicken base comes in a jar, is thick and creamy in texture and is cheaper per ounce than bouillon granules. I'm not a big fan of the cubes. All that unwrapping puts a cramp on my cooking time. The downside is that the chicken base makes a greasier soup.