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Cider Turkey Soup

We suggest saving the turkey carcass from your Thanksgiving dinner to make this super soup the next day! Apple cider gives the broth a bit of sweetness.—Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    15 servings (3-3/4 quarts)

Ingredients

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 3-1/2 quarts water
  • 4 cups apple cider or juice
  • 2 celery ribs, cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 1 large apple, cut into wedges
  • 1 large carrot, cut into 2-inch pieces
  • 8 sprigs fresh thyme
  • 2 sprigs fresh sage
  • SOUP:
  • 3 cups shredded cooked turkey breast
  • 2 cups cooked long grain and wild rice
  • 2 large carrots, shredded
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

  • Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
  • Discard the carcass. Strain broth through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight.
  • Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.
  • Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
    Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts
1 cup: 124 calories, 1g fat (0 saturated fat), 25mg cholesterol, 342mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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