Turkey Orzo Soup
By The Way, there should be another name for carcass when it's used for cooking! I'm just saying.
Hope you did, I ALWAYS do and then we have turkey noodle (orzo) soup all weekend following Thanksgiving! I use orzo because the regular noodles soak up too much liquid and then become super large and soggy. Using orzo was my later mother-in-law, Carolyn's idea - not mine!
INGREDIENTS:
Turkey carcass (I also use the carcass of store-bought rotisserie chicken)
4 cups chopped celery
4 cups chopped carrots
1 yellow onion, thinly sliced
1 Tbsp dry thyme (or 4 fresh sprigs)
Salt & pepper to taste
1/2 cup green onion, chopped - optional
Tabasco sauce, to taste - optional
MAKES: 10-15 large bowls
INSTRUCTIONS:
In large pot add enough water to cover the carcass. Gently boil with onions and salt until meat falls off the bone, about 1 hr or so.
Remove/skim as much of the fat from the top as possible.
Take out all the bones and let them cool, then remove as much of the meat as possible and put it back in the broth.
Add the celery and carrots and cook another 20 minutes or so until they are tender. While veggies are cooking, cook orzo according to package directions, then add to soup. Taste and adjust seasoning to taste. DONE!!
SERVING SUGGESTIONS: I love adding freshly chopped green onions on top and a few dashes of Tabasco sauce for a bit of kick. ENJOY!!
