After the wonderful Roast Turkey Breast we had last week I looked at the picked over bones and meat and thought that I would try my hand at making some Turkey Stock (easy enough, boil leftover Turkey parts with some spices and drain liquid from bones and meat) but then I thought that it would make a great soup and that it did!! Other than a few tiny bones that I wasn’t able to get out of the soup it was so tasty and very comforting. This would be great to make and freeze for later and also makes great lunches!!

Here’s what you need and do:

Turkey Soup

Carcass of a Turkey, Turkey Breast or even a chicken (after cooked and picked over)

4-6 cups of water, enough to cover the poultry parts (I added water as I boiled and simmered the soup)

1/2 tbsp of dried Rosemary

1/2 tbsp of dried Thyme

1 tbsp of dried Garlic

Salt & Pepper, to taste

3 Celery Stalks, diced

2 medium carrots, diced

1 medium Onion, diced

(Can add other veggies too like, green peppers, chunks of butternut squash, etc)

Place water and Turkey Breast Carcass in a large soup pot and bring to a boil. Loosen the bones and meat with a spoon, add spices, reduce heat and let the stock simmer as long as you can. I simmered mine for about 8 hours. After the simmer time, you need to strain out the bones and meat, the meat will need to go back into the turkey stock! I used a slotted spoon to do this, but you can also use a mesh strainer and then pick through the bones and meat on a cutting board. Return meat to the stock and add the diced veggies. Return the soup to a boil, reduce heat and let simmer for another 30 minutes. Serve immediately or freeze for later meals!

Enjoy!!