- 2 quarts chicken broth
- A turkey carcass, meat removed
- 2 onions, one cut in half, and one chopped
- 3 carrots, one halved lengthwise, one chopped, and one minced
- 3 stalks of celery, one whole, one chopped, and one minced
- 2 bay leaves
- 3 cups of dark turkey meat
- 2 cloves of crushed garlic
- 2 tablespoons of olive oil
- 3 cups of cooked Thanksgiving leftover vegetables or freshly cooked specially for the soup
- 1 tablespoon of chopped sage leaves
Turkey Soup Simple Recipe
Put the chicken broth, turkey, half onion, half carrot, the full stalk of celery, and one bay leaf in a large pot. Bring slowly to a boil over about an hour and a half. Finely dice the remaining onion, carrots and celery and hold onto these for later.
Chop the turkey meat into desired sized chunks. Make sure the meat is not larger than the size of a tablespoon. (If preparing soup the next day, be sure to keep turkey leftovers in an airtight container before placing in the fridge, with 1 or 2 ladles full of broth to keep meat moist.)
Remove large bones and any remaining carcass. Strain the broth thoroughly. Discard all solids. Transfer the broth to a bowl set in ice water to cool the broth quickly and help keep it fresh longer. This can be done the day before and refrigerated overnight.
In a large pot, heat the garlic in the olive oil and let it brown slightly. Add the pieces of carrots, celery and onion. Heat medium-low until tender, which takes over seven to eight minutes.
Dice the vegetables. Add the chopped sage, the turkey broth and the remaining bay leaf to the soup pot and simmer. Turn down the heat and add the vegetables and turkey to the soup. Bring the soup back up to the simmer. If you have any sweet potatoes, add them in the center and slide them down. Turn off the heat and cover. Allow to stand and steam for at least five minutes. Simmer five minutes to heat up the soup and mix the flavors properly. Serve quickly and promptly refrigerate the remaining soup.