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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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We suggest saving the turkey carcass from your Thanksgiving dinner to make this super soup the next day. Apple cider gives the broth a bit of sweetness. Ingredients:
1 leftover turkey carcass (from a 12-pound turkey) |
3-1/2 quarts water |
4 cups apple cider or juice |
2 celery ribs, cut into 2-inch pieces |
1 large onion, cut into wedges |
1 large apple, cut into wedges |
1 large carrot, cut into 2-inch pieces |
8 sprigs fresh thyme |
2 sprigs fresh sage |
soup: |
3 cups shredded cooked turkey breast |
2 cups cooked long grain and wild rice |
2 large carrots, shredded |
1 large onion, chopped |
1 cup chopped celery |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. Place the first nine ingredients in a stockpot. 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; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight.
3. Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.
4. Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Serve immediately or cool and transfer to freezer containers. May be frozen for up to 3 months.
5. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 15 servings (3-3/4 quarts).
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