Classic Turkey Soup

Don't throw out your turkey carcass!  Homemade turkey soup is so good (and healthy!)  This is a classic recipe and you can make changes for your preferences.  Throw in different vegetables if you want, choose which starch you like best.  The spices blend wonderfully and you'll never get a taste like this out of a can!  Also, this soup is cost effective and makes a lot!  Enjoy!

Classic Turkey Soup

            1 turkey carcass                                          1 tsp dried parsley

            4 qts water (16 cups)                                   1 tsp dried basil

            3 fresh sage leaves                                     1 bay leaf

            6 large carrots, sliced                                  ¼ tsp black pepper

            3 stalks celery, sliced                                   ¼ tsp paprika

            1 onion, diced                                              1/2  tsp poultry seasoning

            1 Tbsp Worcestershire sauce                      2 c frozen petite peas         

            1-1/2 tsp salt                                                choice of 1 c rice, barley, potatoes, orzo, 

            ¼ tsp dried thyme                                              quinoa, noodles, or dumplings

Place turkey carcass into large pot & pour in water.  Add sage leaves.  Bring to a boil, reduce heat to a simmer, cover & cook for about 1 hour.  (Use foil to cover if lid won't fit.)  Remove carcass & chop any remaining turkey meat.

Strain broth through a strainer into a large bowl.  Put strained broth back in pot.  Add chopped turkey to broth.  Stir in rest of ingredients except peas, noodles or dumplings.  (Rice, barley, potatoes, orzo or quinoa are added at this point.)  Simmer until vegetables are crisp tender – about 20-30 more minutes.  Add peas and noodles or dumplings (if using).  Cover & cook 10 – 15 minutes until peas are hot and noodles or dumplings are cooked.  Remove bay leaf.  Add salt & pepper to taste & serve.