Now that Christmas is behind us, put your leftover turkey to good use with this delicious soup.
Ingredients:
Bones from your roast turkey (for your stock)
1 teaspoon olive oil
1 medium onion, minced
4 celery stalks, chopped
3 large carrots, chopped
2 cloves garlic, minced
6 cups turkey stock
Reserved turkey meat
Sea salt, to taste
1/2 teaspoon fresh thyme
Cooked pasta of your choosing
Parsley, to serve
To Make Your Own Stock
Remove all of the meat from the turkey and reserve 3 cups for the soup. If you’ve cooked your stuffing in the turkey, make sure to remove it all.
Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2 inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not bubbling. Cook for 3-4 hours, leaving the lid off.
Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.
To Make the Turkey Soup
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook for 5 minutes. Add the garlic celery and cook for about another 3 minutes – until garlic is fragrant.
Add turkey stock, thyme, and the reserved turkey meat to the pot and bring to a boil. Simmer for 10-15 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.
Add your cooked pasta to the bottom of the bowl, ladle in the soup, and garnish with a little sprinkle of parsley.
Serve with crusty, warm bread and enjoy!
