Chunky Turkey Soup Recipe
Ingredients
| 1 leftover turkey carcass (from a 12- to 14-pound turkey) | ||
| Water | 1/2 Quart | |
| Onion | 1 Medium, quartered | |
| 1 medium carrot, cut into 2-inch pieces | ||
| 1 celery rib, cut into 2-inch pieces | ||
| Cooked turkey | 2 Cup (16 tbs), shredded (SOUP:) | |
| Celery ribs | 4 , chopped (SOUP:) | |
| Frozen corn | 2 Cup (16 tbs) (SOUP:) | |
| Carrots | 2 Medium, sliced (SOUP:) | |
| Onion | 1 Large, chopped (SOUP:) | |
| Orzo pasta | 1 Cup (16 tbs), uncooked (SOUP:) | |
| Minced parsley | 2 Tablespoon (SOUP:) | |
| 4 teaspoons chicken bouillon granules | ||
| Curry powder | 1 Teaspoon (SOUP:) | |
| Salt | 1 Teaspoon (SOUP:) | |
| Ground cumin | 1/2 Teaspoon (SOUP:) | |
| Pepper | 1/2 Teaspoon (SOUP:) | |
Directions
Place the turkey carcass in a soup kettle; 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 turkey carcass.
Strain the 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.
Place the soup ingredients in a soup kettle; add the broth.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the turkey carcass.
Strain the 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.
Place the soup ingredients in a soup kettle; add the broth.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Chef
