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Chunky Turkey Soup Recipe

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This recipe for Chunky Turkey Soup, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Place
Added: Wednesday, November 19, 2008


1 leftover turkey carcass (12-14 lb. turkey)
4 1/2 qts. water
1 medium onion, quartered
1 medium carrot, cut into 2 inch pieces
1 celery rib, cut into 2 inch pieces
Soup: 2 c. shredded cooked turkey
4 stalks celery, chopped
2 c. frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 c. uncooked orzo pasta
2 T. minced fresh parsley
4 tsp. chicken bouillon granules
1 tsp. curry powder (I omit this)
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. pepper

Place turkey carcass in a large kettle; add 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 cheese cloth-lined colander. If using immediately, skim fat; or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using.
Place the soup ingredients in a large kettle; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
Broth may be refrigerated for 3 days or frozen for 4-6 months.




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