Turkey Rice Soup

• 5 lb. turkey breast, skin removed
• 1 1/2 lb. diced carrots
• 1 1/2 lb. diced celery
• 12 oz. box California 7 rice blend
• 3 cans light beer
• 6 oz. and 4 oz. Lea & Perrins Worcestershire sauce
• 2 large onions, chopped
• 4 Tbsp. Better Than Bouillon chicken base
• 24 cups water
• salt and pepper to taste

1. Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours.
2. Then bake in clay cooker for 3 hours at 300u0b0.
3. Remove turkey from cooker, debone and dice meat.
4. Reserve broth for use as soup stock.
5. Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours.
6. Refrigerate overnight before serving.
7. Simmer to reheat.
8. Keeps well in refrigerator for one week.

turkey breast, carrots, celery, rice, light beer, worcestershire sauce, onions, better, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208404 (may not work)