Chunky Turkey Soup
|Leftover turkey carcass||5 Pound (From A 12 To 14 Pound Turkey)|
|Water||4 1⁄2 Quart|
|Onion||1 Medium, quartered|
|Carrot||1 Medium, cut into 2-inch pieces|
|Celery ribs||1 , cut into 2-inch pieces|
|Shredded cooked turkey||2 Cup (32 tbs)|
|Celery ribs||4 , chopped|
|Frozen corn||2 Cup (32 tbs)|
|Carrots||2 Medium, sliced|
|Onion||1 Large, chopped|
|Uncooked orzo pasta||1 Cup (16 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Chicken bouillon granules||4 Teaspoon|
|Curry powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
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.