Ingredients
3
tbsp extra virgin olive oil
3
small carrots, chopped*
4
celery ribs with leaves chopped*
1
small bunch of Italian (flat) parsley, chopped
3
large garlic cloves, minced*
2
quarts of chicken stock
1
left over turkey carcass free of stuffing, broken into 3 large pieces
3
cups left over turkey meat, chunked or shredded
Directions
2.
In a very large stock pot over medium-high heat, add the oil till hot. Add carrots, onions, celery and sauté for 7 minutes, then add garlic and parsley and sauté for another 5 minutes. Add, bay and dried herbs and sauté for 3 minutes more.
3.
Add turkey carcass and cover with chicken stock, add water if needed to cover. Toss in peppercorns.
4.
Turn down heat and simmer for 30 minutes
5.
Removed bones and add in turkey meat and simmer for 15 more minutes.
7.
Fresh herbs are really the way to go in this soup. It brightens the flavor so much.
8.
You want the carrots and celery combined to equal the amount of onions. So if you have 2 cups of onions you want one cup of each of celery and carrots.
9.
If you don't want pieces of garlic in your soup you can paste your garlic.
10.
You can put the soup over rice. I would not add the rice to soup because it will swell and absorb all the liquid. Egg noodles would be nice in this as well. Of course you can have it as is with a nice piece of crusty bread.
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