CHUNKY TURKEY SOUP

Chunky Turkey Soup image

This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida

Provided by Taste of Home

Categories Lunch

Time 1h

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

Number Of Ingredients 18

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 175 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 595mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges