A homemade broth recipe and turkey soup perfect for a cool fall day.
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In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones.
Reserve turkey stock.
In a large pot, melt butter and cook onions until tender. Stir in celery and thyme.
Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer.
Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.