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Chunky Turkey Soup

Chef.at.Home's picture
Ingredients
  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
  Soup  
  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
  Salt 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Turkey

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