Turkey soup

https://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe/index.html

PREP TIME 30 min
COOK TIME 2 hours

Ingredients

2 quarts of chicken broth
1 turkey carcass with all of the meat removed
1 onion (halved) plus 1 onion minced
1 carrot (halved lengthwise), plus 1 carrot minced
1 whole stalk of celery, plus 1 minced stalk of celery
2 bay leaves
3 cups of dark turkey meat
2 crushed garlic cloves
2 tablespoons of olive oil
3 cups of leftover cooked vegetables from Thanksgiving (Brussels sprouts, sweet potatoes, green beans…)
1 tablespoon of chopped fresh sage leaves

Directions

1. Put the chicken broth, turkey carcass, onion halves, carrot halves, 1 celery stalk and 1 bay leaf in a large stock pot.

2. Bring to a boil, then simmer for about 1 ½ hours.

3. Remove the large bones and carcass from the broth with a pair tongs.

4. Strain the broth through a sieve covered with a wet cheese cloth and discard the solids.

5. Move the broth to a bowl and sit in a bath of ice water (this will cool the broth quickly and help keep it fresher for longer).

6. In a large soup pot, heat the garlic cloves in the olive oil.

7. Allow them to brown slightly and add the minced carrots, celery and onion.

8. Cook over medium to low heat until softened, about 7 or 8 minutes.

9. Dice the leftover Thanksgiving vegetables while the fresh vegetables cook.

10. Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf.

11. Bring to a simmer.

12. Once simmering, add the leftover diced vegetables and diced turkey meat to the soup.

13. Bring it back to a simmer.

14. Turn heat off and cover, allow to sit and steam for 5 to 7 minutes.

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