Easy Homemade Turkey Soup

• Gluten free
• Paleo

• Meat

  • 1 Bones from your roast turkey
  • 1 Reserved turkey meat
  • 6 cups Turkey stock

• Produce

  • 3 Carrots, large
  • 4 Celery stalks
  • 1 Onion, medium
  • 1 Parsley

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on theendlessmeal.com

Description

Ingredients

• Bones from your roast turkey
• 1 teaspoon olive oil
• 1 medium onion, minced
• 4 celery stalks, chopped
• 3 large carrots, chopped
• 6 cups turkey stock
• Reserved turkey meat
• Sea salt, to taste
• Optional: cooked egg noodles
• Parsley, to serve

Directions

• Remove all of the meat from the turkey and reserve 3 cups for the soup. If youve cooked your stuffing in the turkey, make sure to remove it all.
• Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2 inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not bubbling. Cook for 8-10 hours, leaving the lid off. (See notes if youd like to use your crock pot instead.)
• Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.
• Add the celery, turkey stock, and reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.
• If youre using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.