1turkey carcassbroken into as small of pieces as you can
Turkey legs and thigh bones
A mirepoix of 1 onion coarsely chopped. 2 celery stalks choppedand 2 carrots, peeled or scrubbed and chopped
1large bay leaf
1-quartlow-salt turkeychicken, or beef broth
For the Soup:
1tablespoonextra virgin olive oil
1cupgreen beanscut into 1-inch pieces
¾cupcornfrozen is fine, optional
¾cuppeasfrozen is fine, optional
Your homemade turkey stockfor 8 serving you will need about 10 cups stock, save extra stock frozen to use next year in the gravy
Your reserved turkey meat
Additional shredded turkey meat as desired
8ouncescooked small pastasuch as Ditali or small elbow, cooked rice, white or brown, or cooked pearl barley
Salt and pepperto taste
Prepare the Stock: Heat the oil in a large stock or soup pot; add the turkey pieces and brown for about 10 minutes. Add all the remaining stock ingredients and enough cold water to cover; bring to a boil; reduce the heat to barely a simmer; simmer 3 – 4 hours.
Drain through a fine sieve lined with 3 layers of cheesecloth into a large bowl. Set the vegetables, meat, and bones aside to cool. (I like to prepare the stock the day before making the soup, setting it uncovered in the refrigerator so the fat is easy to remove. If you want to skip that step, proceed with making the soup.) When the vegetables and bones are cool enough to handle, remove the meat from the bones, tear or cut into small pieces taking care to remove the small pieces of bone. Set-aside. Discard the vegetables and bones.
Prepare the Soup:If making with all fresh ingredients – In a large soup pot or Dutch oven, heat the oil over medium-low heat; add the onion, celery, carrot, and green beans; give them a good pinch of salt; cover and sweat over low heat for 10 – 15 minutes – do not brown. Stir in the parsley, thyme, and flour; saute a couple of minutes then add the stock along with the meat and peas and corn, if using. Bring to a boil; reduce the heat and simmer until the vegetables are tender. Add the cooked pasta; simmer until heated through; taste and adjust seasonings. Top with additional minced parsley if desired.