Chunky Turkey Soup

By nurseliz

Ingredients

• SOUP:
• 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

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 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.
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.)
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. Yield: 12 servings (1-1/3 cups each).

Originally published as Chunky Turkey Soup in Taste of Home October/November 2008, p49
Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender