Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)4-1/2 quarts water1 medium onion, quartered1 medium carrot, cut into 2-inch pieces1 celery rib, cut into 2-inch piecesSOUP:2 cups shredded cooked turkey4 celery ribs, chopped2 cups frozen corn2 medium carrots, sliced1 large onion, chopped1 cup uncooked orzo pasta2 tablespoons minced fresh parsley4 teaspoons chicken bouillon granules1 teaspoon salt1 teaspoon curry powder1/2 teaspoon ground cumin1/2 teaspoon pepper
Preparation
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 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.
