Turkey Soup

By EdieK

Most Soups improve in flavour the second day of using. When reheating, thin with vegetable liquids, chicken broth or water. I always make this soup with leftovers of turkey dinners at holiday times.

Ingredients

• Turkey carcass with excess meat removed
• 6 6 6 cups cold water (8 cups if its a large turkey)
• 1 1 1 cup celery leaves
• 2 2 2 sprigs parsley
• 1 1 1 large onion, sliced
• 1 1 1 large carrot, sliced
• 2 2 2 teaspoons salt
• 3 3 3 peppercorns
• 1 1 1 bay leaf
• 1 1 1 tsp poultry seasoning

Preparation

Step 1

Break apart carcass and place in large kettle along with the ingredients listed above, along with skin and trimmings. Bring to a boil, cover, reduce heat and simmer for 3 hours. Remove bones. Strain broth through a colander. Cool quickly and refrigerate. When cool, remove fat. Measure and make up volume to 6 cups with water, vegetable stock, or chicken broth etc. Now is your chance to be creative. Add whatever vegetables you like. I usually add carrots, onions, parsnips, turnip, etc. I also add any diced leftover turkey. Add your favorite seasonings. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Sometimes, I just put everything in my slow cooker and let it simmer all day. It makes the house smell wonderful if its cooking all day when you come home from work. I usually throw in some rice, barley or pasta about 15-20 minutes before we're ready to eat. Its nice served with some nice crusty bread.