1 carcass from cooked turkey
1 large onion, chopped
2 tbs salt, (more or less to taste)
1/2 tsp black pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 cups. leftover diced turkey meat
2 whole fresh stalks celery, diced
1 (3 lb bag) carrots, sliced
2 to 4 cups Minute rice (judge kettle size)
To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over HIGH heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup. Tags:
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