Cider Turkey Soup

• 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
• 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

1. Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
2. 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.
3. Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.
4. 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.

turkey carcass, water, apple cider, celery, onion, apple, carrot, thyme, sage, turkey breast, rice, carrots, onion, celery, salt, thyme, pepper

Taken from www.tasteofhome.com/recipes/cider-turkey-soup/ (may not work)