This hearty, chunky soup is the perfect way to use up your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, this is one that no one will mistake for canned soup.
—JANE SCANLON MARCO ISLAND, FL
PREP: 20 MIN. + SIMMERING • COOK: 40 MIN. • MAKES: 12 SERVINGS (1 1/3 CUPS EACH)
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
1. 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.
2. 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.)
3. 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.