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Chunky Turkey Soup

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
12 ServingsPrep: 20 min. + simmering Cook: 40 min.

Ingredients

  • 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 salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper

Directions

  • Place the turkey carcass in a stockpot; 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 carcass. Strain broth through a cheesecloth-lined
  • colander. If using immediately, skim fat. Or cool, then refrigerate
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Chunky Turkey Soup (continued)

Directions (continued)

  • 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 stockpot; 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).
© Taste of Home 2011 Tasteofhome Logo