Turkey Neck Soup

[mos]

Turkey Neck Soup
4 turkey necks
8 cups water (more as needed)
16-oz pkg frozen soup mix
1 bay leaf
1 cup rice
1 tbs salt
1 tsp pepper
1 can Rotel tomatoes (your choice of style)
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
1 tsp basil
1 tbs thyme
1/4 tsp paprika
In a Dutch oven, bring water to a boil and add turkey necks. Reduce heat to medium and cook for four hours, stirring occasionally. Add seasonings and Rotel.

Stir to mix. Add water as needed to keep turkey necks covered. Bring to a boil, add rice (and water if necessary), and reduce heat to medium.

Stir and cook for 30 min. Bring to a boil and add soup mix. Stir, and reduce heat to medium for 30 min.

Toast artisan bread for dipping and serve! Serves 4
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Note: This is one of my favorite soups year-round because it is so cheap to make! This is my basic recipe, but you can change it up to make it your own.

I like thick soups, so I carefully monitor my liquid content. You do what you would like to make it your own. Another note…adding leftover mashed potatoes makes it thick and rich…or adding a can of cream of celery soup makes it a creamy soup.
Note II: This can be adapted for a camping trip!

Put it on the fire first thing in the morining…before breakfast…and cook all day long, adding ingredients as the day goes on.

I’ve made it by placing the following ingredients in a container — 16-oz pkg frozen soup mix
1 bay leaf
1 cup rice
1 tbs salt
1 tsp pepper
1 can Rotel tomatoes (your choice of style)
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
1 tsp basil
1 tbs thyme
1/4 tsp paprika
I dump the container in the Dutch oven after the turkey necks have been cooking for about 6 hours (remember, you started this before breakfast, so it’s around 1 or 2 PM), stir and add more water if necessary.
This is a great second day camping meal and if there’s any leftovers (giggle) a good lunch for day 3!

Enjoy either way you prepare it;-D
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