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Turkey Soup with Spinach and Orzo Pasta

Turkey Soup with Spinach and Orzo Pasta

Time Involved
< 165 min
# of Ingredients
Skill Level
3 to 4 lbs (1.36 to 1.8kg) 
Turkey bones (wings, neck, back, etc) cooked or raw
Stalks celery, washed and cut into 2 inch pieces
Medium carrots, peeled and cut into 2 inch pieces
Onions, peeled and coarsely chopped
Springs parsley, fresh
Sprigs thyme, fresh
1 tsp (5mL) 
Black peppercorns, whole
Bay leaves
1 cup (250mL) 
Spinach, chopped
½ cup (125mL) 
Pasta, orzo or shell

PLACE all ingredients (except spinach and pasta) into a large stock pot and cover with cold water, approximately 8-10 cups (2-2 ½ L). Bring contents of the pot to a boil, reduce heat, skim surface with a ladle.

COOK the stock on simmer for 2 hours uncovered.

REMOVE from heat and strain through a fine sieve into a large bowl. Skim any excess fat from stock with a ladle.

RETURN to pot and bring to boil over medium heat for about 30 minutes. Add pasta and spinach for the final 10 minutes, reduce heat and simmer. Season to taste.

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