Homemade Turkey Soup
1 to 1 1/2 cups each, chopped carrots, onion, and celery
A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
A couple cloves garlic, minced
Seasoning – a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
2 cups or more of leftover chopped or shredded cooked turkey meat
2 quarts of broth
1 quart of water
Salt and pepper to taste
Making the Turkey Soup
In a large soup pot, heat some butter or olive oil (or turkey fat rendered from the stock) on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock and water to the pot. Add some parsley and seasoning—salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.
Bring to a simmer and cook until the vegetables are just cooked through. Add rice or noodles. Add the turkey meat you shred into bite sized pieces and add it to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.