Cider Turkey Soup

Name: Cider Turkey Soup
Ingredients: 1 leftover turkey carcass (from a 12-pound turkey); 3-1/2 quarts water; 4 cups apple cider or juice; 2 celery ribs, cut into 2-inch pieces; 1 large onion, cut into wedges; 1 large apple, cut into wedges; 1 large carrot, cut into 2-inch pieces; 8 sprigs fresh thyme; 2 sprigs fresh sage; 3 cups shredded cooked turkey breast; 2 cups cooked long grain and wild rice; 2 large carrots, shredded; 1 large onion, chopped; 1 cup chopped celery; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper

17 ingredients

4 steps

Ingredients

1 leftover turkey carcass (from a 12-pound turkey)
3-1/2 quarts water
4 cups apple cider or juice
2 celery ribs, cut into 2-inch pieces
1 large onion, cut into wedges
1 large apple, cut into wedges
1 large carrot, cut into 2-inch pieces
8 sprigs fresh thyme
2 sprigs fresh sage
3 cups shredded cooked turkey breast
2 cups cooked long grain and wild rice
2 large carrots, shredded
1 large onion, chopped
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Directions

1

Place the first nine ingredients in a stockpot. 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; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight.
3

Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.
4

Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.