Thanksgiving Revamped - Day 1: Turkey Corn Soup

I love Thanksgiving. It is my favorite holiday, followed closely by Eid. Thanksgiving combines several of my favorite things: food, family, and shopping. This year my parents flew up from Florida to spend Rania's first Thanksgiving with us. We cooked far too much food, as usual, and ended up with tons of leftovers. I happen to think half of the fun of Thanksgiving is the leftovers. After a few days however, we were tired of eating cold turkey sandwiches. I searched in vain for interesting recipes that used turkey and other Thanksgiving side dishes. So this little project was born out of the dearth of yummy, easy leftovers. I'll post a recipe a day for a week using  your Thanksgiving leftovers and ingrediants that you probably already have in your pantry. If you try any of my recipes, please comment and let me know how they were. If you come up with any great recipes of your own, let me know. I'm always looking for new inspiration.

Turkey Corn Soup
Serves 4-6

Turkey carcass
1 cup shredded turkey meat
6 cups water
2 tbsp corn starch
1/2 cup frozen corn
1 egg, beaten
Salt and pepper to taste.

Pour 5 cups of water into a large pot and add turkey carcass. (If you no longer have the turkey bones, skip this portion and substitute in 4 cups chicken broth) Bring up to a  boil and cook for 30 minutes, stirring occasionally. Turn the heat to medium heat and pull out the carcass. Pick all the meat off the bones and reserve. Discard the bones. Combine corn starch and remaining 1 cup of water in a bowl. Add corn starch mixture to pot. Cook for 5-10 minutes, stirring occasionally. When the mixture is no longer white, add corn and chicken. Allow to simmer for 10 minutes. Add salt and pepper to taste. Pour egg in slowly, stirring the whole time. When the egg turns white, remove the pot from heat. Serve with vinegar mixed with chopped chilies and soy sauce.