Number of Servings: 1
Prep Time: 45 Minutes
Cook Time: 5 Hours
1 leftover turkey carcass
2 onions (medium)
3 celery stalks (diced)
3 carrots (large – diced
2 potatoes (medium/large – diced)
1 cup spaghettini (broken up into 1 inch long pieces)
2 cup frozen assorted vegetables
2 tablespoon dehydrated chicken broth
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon Salt
1 dash fresh ground pepper (to taste )
1. Put turkey carcass in large soup pot, add enough water to cover bones with another three inches on top. Bring water to boil, then simmer for two to two and a half hours. Strain and let cool, then skim fat from stock. Remove all meat from carcass (about four cups) and set aside.
2. Dice onions, celery, carrots, and potatoes. Put turkey meat, vegetables, and spices in pot with cooled stock and return to heat.
3. Bring to boil, add vegetables and cook for another 20 minutes. Add pasta, cook another 20 minutes.
The frozen vegetables and pasta were decided upon as filler due to there being too much stock for my taste. Your mileage may vary. Might also have gone with more salt and pepper. I’ll keep playing with it and update accordingly.