Any leftovers can be made into a terrific soup for your next day meal. Add what you have on hand, vegetables, rice or pasta and enjoy a warm and healthful dish.
Course
Soup
Cuisine
American-Greek
Keyword
homemade, soup, turkey
AuthorMary Papoulias-Platis
Ingredients
Broth
1leftover turkey carcass, cleaned of most of the meat. Cut into pieces.
1bay leaf
1/2onion
3-4peppercorns
2celery
3carrots
1teaspoonsalt
1/4teaspoonpepper
Soup
6-8cupsturkey broth, chicken broth or vegetable
3-4carrots, peeled and chopped into 1/2 inch pieces.
2stalks celery, chopped
1onion chopped
1/2cupfresh or frozen corn
1/2cupfresh or frozen peas
1or more of the turkey meat torn into small pieces
1/4cuptomato sauce
2teaspoonssalt
1/2teaspoonpepper
1/2cuporzo, rice or noodles
Instructions
For Broth
In a large dutch oven place the carcass in the pot with water to cover one inch above the bones.
Add the remainder ingredients and bring to a boil, reduce heat and simmer for a couple of hours.
Remove from the oven and cool. Pour and strain the broth through a sieve into a big bowl.
Discard the bones and cooked pieces. Cool broth.
Soup
In a large soup pot saute onions, carrots, and celery with olive oil until onions are soft.
Add the broth and all the remaining ingredients except the turkey and orzo.
Bring to a boil and reduce the heat to a simmer and cook until carrots are tender around 10-15 minutes. Add the turkey, orzo, frozen corn, and frozen peas and simmer for 20 minutes. Test to see if orzo is done.
You may need to add more broth or water if the soup is too thick.