Chunky Turkey Soup

Name: Chunky Turkey Soup
Ingredients: 1 leftover turkey carcass (from a 12- to 14-pound turkey); 4-1/2 quarts water; 1 medium onion, quartered; 1 medium carrot, cut into 2-inch pieces; 1 celery rib, cut into 2-inch pieces; 2 cups shredded cooked turkey; 4 celery ribs, chopped; 2 cups frozen corn; 2 medium carrots, sliced; 1 large onion, chopped; 1 cup uncooked orzo pasta; 2 tablespoons minced fresh parsley; 4 teaspoons chicken bouillon granules; 1 teaspoon salt; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper

17 ingredients

3 steps

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper

Directions

1

Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
2

Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
3

Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.