TURKEY SOUP (Low sodium) approx: 10 servings

2 Turkey Legs or 2 Turkey Wings; 2 Bay Leaves; 2 QTS. OF Water; 1 TBSP Of Vegetable Oil; 1 Onion – Chopped; Poultry Seasoning– To Taste; 3 Ribs of Celery – Chopped; Pepper – To Taste; 4 Carrots - sliced in coins; 1 CUP Uncooked Rice; 2 CUPS Water or Chicken Broth (Low Sodium)

Wash turkey in clear water, and place the turkey in a large pot with 2 quarts of water. Place bay leaves, poultry seasoning and pepper in the pot at this time. Bring to a boil. Turn down heat to a simmer and cover with a tight lid.

Continue simmering the soup, stirring occasionally. Soup should simmer about 2½ to 3 hours. Wash your spoon after each stir as the raw meat has bacteria which need to be removed from the spoon.

Remove turkey from the soup and place in a bowl to cool. When cool enough to handle, remove the meat from the bones. Discard the bones. Place turkey meat back into the soup. Bring the soup to a boil and add the sliced carrots. Allow soup to simmer about 20 minutes until carrots are soft.

Bring 2 cups of water (or chicken broth) to a boil in a medium saucepan. Place 1 cup of rice in the boiling water, stirring the rice so it will not sick to the pan. Reduce heat to simmer and cover with a tight fitting lid until all water is absorbed. Stir rice occasionally during the cooking process.

When the rice is finished, add to the turkey soup. Rice will absorb the liquid, so additional water or broth may be needed.