So after cooking out first turkey this past holiday, we decided to make some traditional left over turkey soup. It’s the proper thing to do, right? Nat found a good soup recipe on Whole Living and decided it was worth a shot.

The soup turned out better than expected and we can’t wait to cook another bird so that we can do it again. The only problem was that our largest pot wasn’t big enough to put the whole carcass in it with all the other ingredients, so we ended up using about 2/3′s of, and kept all the vegetables.

Ingredients

  • 1 turkey carcass, broken into 3 or 4 pieces
  • 1 large carrot (1 cup of diced carrot and the rest halved crosswise)
  • 2 celery stalks, halved crosswise
  • 2 tablespoons tomato paste
  • kosher salt
  • 1 teaspoon crumbled dried rosemary
  • 1/4 teaspoon red-pepper flakes
  • 5 cups kale leaves, shredded
  • 3 cups leftover diced cooked turkey
  • 1 cup of frozen corn kernels
  • 1 can of mixed beans, drained and rinsed
  • half a onion diced
  • what we cooked inside our turkey (onions, garlic & lemons)

Directions

Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.

Add halved carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary, and since we kept the onions, lemons and garlic we cooked inside the turkey we added this at this point too. Bring it to a boil; reduce to a simmer and cook until the broth is rich and flavourful, they recommend 2 hours but we added an extra 40 minutes to let the flavours have some extra time together.

We then strained it out into another large pot so that we were left with the broth and once it cooled down we stored it in the fridge overnight so the oils and fat would rise to the top and we could skim them off the next day.

Place the broth on the stove and bring it to a boil on high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, diced carrots, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.

Stir in turkey, corn, beans, and diced onions and cook just until corn is heated through, about 2 minutes.