CHUNKY TURKEY SOUP
Abigail
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 inch pieces
- 1 celery rib, cut into 2 inch pieces
- SOUP
- 2 C shredded cooked turkey
- 4 celery ribs, chopped
- 2 C frozen corn
- 2 medium carrots, sliced
- 1 lg onion, chopped
- 1 C uncooked orzo pasta
- 2 Tbsp minced fresh 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 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.
- 2
Discard the carcass. Strain broth through a cheese cloth 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 for frozen for 4-6 months.)
- 3
Place the soup ingredients in a large kettle; add the broth. Bring to a biol. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Source: Taste of Home
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews