Lunch: Cider Turkey Soup Recipe

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

Instructions

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.

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