Ingredients
TURKEY BROTH:1 leftover turkey carcass (from a 12-14 pound turkey)8 cups water1 teaspoon chicken bouillon granules1 celery rib with leaves1 small onion, halved1 medium carrot3 whole peppercorns1 garlic clove1 teaspoon seasoned salt1 teaspoon dried thymeTURKEY VEGETABLE SOUP:8 cups turkey broth2 teaspoons chicken bouillon granules1/2 to 3/4 teaspoon pepper1-1/2 cups sliced fresh carrots1-1/2 cups sliced celery1 cup sliced fresh green beans3/4 cup chopped onion4 cups diced cooked turkey
Preparation
Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours.
For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.
