1 carcass from cooked turkey
1 lg. onion, chopped
2 tbsp. salt (more or less to taste)
1/4 tsp. pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 c. leftover diced turkey meat
2 whole fresh bunches or 2 bags celery, diced
3 lb. bag carrots, sliced
2 to 4 c. 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.
Makes 4-6 servings.
