Turkey - Chunky Turkey Soup

By á-47

Yield: 12 servings

Ingredients

• 1 leftover turkey carcass (from a 12-14 lb. turkey)
• 4 1/2 quarts water
• 1 medium onion, quartered
• 1 medium carrot, cut into 2" pieces
• 1 celery rib, cut into 2" pieces
• SOUP
• 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 Tbsp. minced fresh parsley
• 4 tea. chicken bouillon granules
• 1 tea. salt
• 1/2 tea. cumin
• 1/2 tea. pepper

Preparation

Step 1

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

Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool; the 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).

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