Turkey Soup

By gstark

Ingredients

• TURKEY BROTH:
• 1 leftover turkey carcass
• 8 cups water
• 1 teaspoon chicken bouillon granules
• 1 celery rib with leaves
• 1 small onion, halved
• 1 carrot
• 3 whole peppercorns
• 1 garlic clove
• 1 teaspoon seasoned salt
• 1 teaspoon dried thyme
• TURKEY VEGETABLE SOUP:
• 8 cups turkey broth
• 2 teaspoons chicken bouillon granules
• 1/2 to 3/4 teaspoon pepper
• 4 cups sliced carrots, celery, green beans and/or other vegetables
• 3/4 cup chopped onion
• 4 cups diced cooked turkey

Preparation

Step 1

Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.