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Turkey Vegetable Soup With Orzo

Since this soup recipe appeared in the L.A. Times I make it every
year from the leftover turkey. It comes from the November 25, 1994
issue in an article by Abby Mandel. Kay Hartman

1 quart Turkey Stock
2 cups reduced sodium chicken broth
2 ribs celery, diced
2 small carrots, peeled, diced
2 small parsnips, peeled, diced
2 small onions, diced
1/4 teaspoon dried thyme leaves
1 1/2 cups diced cooked turkey
1/2 cup orzo
Salt
Freshly ground pepper
2 tablespoons minced fresh parsley

Put Turkey Stock, 2 cups chicken stock, celery, carrots, parsnips, onions and thyme in 3-quart pot. Bring to boil. Simmer, covered, 20 minutes. Add turkey and orzo. Mix well.

Simmer, covered, until orzo is tender, about 12 more minutes. Add additional broth to adjust consistency. Season to taste with salt and pepper. Stir in parsley. Serve hot. Makes 8 servings.

Each serving contains about:
112 calories; 604 mg sodium; 19 mg cholesterol; 2 grams fat; 11 grams carbohydrates; 12 grams protein; 0.67 gram fiber.

Turkey Stock

Turkey carcass, broken up
1 medium carrot, cut into chunks
1 large onion, cut into chunks
2 stalks celery, cut into chunks
6 cups reduced-sodium chicken broth
1 quart water
Leftover skimmed pan juices from turkey [Right. Like these didn't
already go into the gravy.]
1/2 teaspoon dried thyme leaves
2 bay leaves
3 peppercorns

Put carcass, carrot, onion, celery, chicken broth, water, pan juices, thyme, bay leaves and peppercorns in 4-quart stockpot. Bring to boil. Simmer, uncovered, 1 1/2 hours. Strain solids from broth and
discard solids.

Cool. Refrigerate stock until fat solidifies, then remove and discard fat. Pour stock into conveniently sized containers. Refrigerate up to 3 days or freeze up to 3 monts. Makes 2 quarts stock.