Chunky Turkey Soup

This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida



Chunky Turkey Soup Recipe

1 leftover turkey carcass (from a 12- to 14-pound 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 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper

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.

Discard the carcass. Strain 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. (Broth may be

refrigerated for up to 3 days or frozen for 4-6 months.)

Place the soup ingredients in a large kettle; add the broth. Bring to a

boil. Reduce heat; cover and simmer for 30 minutes or until pasta and

vegetables are tender. Yield: 12 servings (1-1/3 cups each).



Chunky Turkey Soup published in Taste of Home October/November 2008, p49



Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if

I refrigerate the soup without the noodles. When it's time to serve,

I add the noodles to the amount of soup I'm going to use and cook

them until tender. —Martha Dimitch, Nineveh, Indiana