Ingredients
1 leftover turkey carcass (from a 12-pound turkey)3-1/2 quarts water4 cups apple cider or juice2 celery ribs, cut into 2-inch pieces1 large onion, cut into wedges1 large apple, cut into wedges1 large carrot, cut into 2-inch pieces8 sprigs fresh thyme2 sprigs fresh sageSOUP:3 cups shredded cooked turkey breast2 cups cooked long grain and wild rice2 large carrots, shredded1 large onion, chopped1 cup chopped celery1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper
Preparation
Place the first nine ingredients in a stockpot. 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; discard vegetables and herbs. 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 broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
