Sopa de ossos de peru

Ingredientes

• 1 leftover turkey carcass
• 2 (32 ounce) cartons turkey or chicken stock
• Water to cover, as needed
• 2 large pinches salt
• 1 celery rib with leaves, cut into large chunks
• 1 large carrot, cut into large chunks
• 1 medium onion, quartered
• 1 large bay leaf
• 1 tablespoon chicken base
• 1-2 garlic cloves, chopped
• 1 rib celery, sliced
• 1 large carrot, sliced
• 1 cup chopped onion
• 1 teaspoon dried thyme
• Kosher salt and freshly cracked black pepper, to taste
• 2 cups leftover turkey, chopped
• Egg noodles or cooked rice
• Parsley for garnish, if desired
• 1/2 cup frozen peas or whatever veggies you want

Modo de preparo

1. 1

   Pick the carcass pretty clean and break it up, splitting off the bones. Place the carcass in a tall stockpot, add the turkey or chicken stock, and additional water as needed to cover the carcass.

2. 2

   Cover pot and bring to a boil, reduce heat, remove the lid and simmer (do not boil) uncovered, skimming off any foam that accumulates.

3. 3

   When foam subsides, add the salt, celery, carrot, onion, and bay leaf. Cook, uncovered, at a steady, slow simmer for about 2 hours.

4. 4

   Strain, but reserve the broth - don't pour the broth out!! Discard the vegetables. Return stock to the stockpot.

5. 5

   To the broth add in the chicken base, garlic, celery, carrot, and onion. Sprinkle in thyme and pepper. Allow to low simmer until vegetables are tender.

6. 6

   Add the leftover turkey meat, peas and the noodles* to the broth and simmer until noodles are tender.

7. 7

   Garnish with a sprinkle of parsley if desired; taste and add salt and pepper as needed.