Turkey Soup
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Turkey Soup

Servings

1 batch

Prep time

45

minutes
Cooking time

5

hours 
Total time

5

hours 

45

minutes

Ingredients

  • 1 leftover turkey carcass

  • 2 onions (medium)

  • 3 celery stalks (diced)

  • 3 carrots (large – diced

  • 2 potatoes (medium/large – diced)

  • 1 cup spaghettini (broken up into 1 inch long pieces)

  • 2 cup frozen assorted vegetables

  • 2 tablespoon dehydrated chicken broth

  • 1 teaspoon thyme

  • 1 teaspoon basil

  • 1/2 teaspoon rosemary

  • 1/2 teaspoon sage

  • 1/2 teaspoon tarragon

  • 1/2 teaspoon marjoram

  • 1/2 teaspoon Salt

  • 1 dash fresh ground pepper (to taste )

Directions

  • Put turkey carcass in large soup pot, add enough water to cover bones with another three inches on top. Bring water to boil, then simmer for two to two and a half hours. Strain and let cool, then skim fat from stock. Remove all meat from carcass (about four cups) and set aside.
  • Dice onions, celery, carrots, and potatoes. Put turkey meat, vegetables, and spices in pot with cooled stock and return to heat.
  • Bring to boil, add vegetables and cook for another 20 minutes. Add pasta, cook another 20 minutes.

Notes

  • The frozen vegetables and pasta were decided upon as filler due to there being too much stock for my taste. Your mileage may vary.
  • Might also have gone with more salt and pepper.