Turkey Soup

Name: Turkey Soup
Ingredients: 1 turkey carcass (meat removed) (from 1 [14-lb.] whole turkey); 8 cups turkey bone broth (such as Pacific Foods); 6 cups water, plus more if needed; 2 tablespoons olive oil; 2 cups chopped yellow onion (from 1 large onion); 1 cup chopped celery (from 4 celery stalks); 1 cup chopped carrots (from 3 medium carrots); 1 tablespoon finely chopped garlic (from 5 medium garlic cloves); 1 tablespoon chopped fresh sage; 2 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 1 (about 1 1/2-oz.) Parmesan cheese rind; 3 cups shredded cooked turkey meat; 1 tablespoon fresh lemon juice (from 1 lemon); 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped

15 ingredients

2 steps

Ingredients

1 turkey carcass (meat removed) (from 1 [14-lb.] whole turkey)
8 cups turkey bone broth (such as Pacific Foods)
6 cups water, plus more if needed
2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 celery stalks)
1 cup chopped carrots (from 3 medium carrots)
1 tablespoon finely chopped garlic (from 5 medium garlic cloves)
1 tablespoon chopped fresh sage
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 (about 1 1/2-oz.) Parmesan cheese rind
3 cups shredded cooked turkey meat
1 tablespoon fresh lemon juice (from 1 lemon)
1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped

Directions

1

Place turkey carcass, bone broth, and water in a large stockpot or Dutch oven; bring to a boil over high. Partially cover stockpot, and reduce heat to medium-low; simmer until broth is very flavorful and rich, about 2 hours. Strain broth, discarding carcass. Measure 6 1/2 cups strained broth into a large heatproof bowl. (If there is any broth remaining, discard or reserve for another use. If additional liquid is needed to reach 6 1/2 cups, add water as needed to equal 6 1/2 cups.)
2

Wipe stockpot clean; return to stovetop. Add oil; heat over medium-high. Add onion, celery, and carrots; cook, stirring often, until slightly tender, 6 to 8 minutes. Add garlic, sage, salt, and pepper; cook, stirring occasionally, 1 minute. Add strained broth and cheese rind; let mixture come to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in shredded cooked turkey and lemon juice. Sprinkle with parsley.