Chunky Turkey Soup
Lisa Furlong
ingredients
- 1 leftover turkey carcass
- 4 1/2 quarts water
- 1 onion, quartered
- 1 carrot, cut into pieces
- 1 celery rib, cut into pieces
- Soup:
- 2 cups shredded turkey
- 4 celery ribs, chopped
- 2 cups corn
- 2 carrots sliced
- 1 onion, chopped
- 1 cup orzo pasta
- 2 tbsp minced parsley
- 4 tsp chicken bouillon granules
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp pepper
directions
- 1
Place turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil; cover and simmer for 1 1/2 hrs.
- 2
Discard carcass. Strain broth through colander. if using immediately, skim fat. Or cool; then refrigerate for 8 hrs overnight; removed fat from surface before using. (broth may be refrigerated for up to 3 days)
- 3
Place the soup ingredients in a large kettle;add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 min or until pasta and veggies are tender.
Source: Lisa Furlong
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