1 carcass from cooked turkey
1 lg. onion, chopped
2 tbsp. salt (more or less to taste)
1/4 tsp. pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 c. leftover diced turkey meat
2 whole fresh bunches or 2 bags celery, diced
3 lb. bag carrots, sliced
2 to 4 c. Minute rice (judge kettle size)

To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes.

In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over high heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.