Yield: 12 servings (1-1/3 cups each)

Ingredients

1 leftover turkey carcass (from a 12- to 14- pound turkey)

4-1/2 quarts water

1 medium onion, quarted

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 orxo pasta

2 tbsp minced fresh parsley

4 tbsp chicken bouillon granules

1 tbsp curry powder

1 tsp salt

1/2 tsp ground cumin

1/2 tsp pepper

Instructions

  1. Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over to low heat; cover and simmer for 1-1/2 hours.
  2. Discard the carcass. Strain broth through a cheese-cloth-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.)
  3. 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.