Effortless Turkey Soup (Print Version)

# Ingredients:

01 - A turkey carcass with leftover drippings.
02 - 1 big yellow onion, cut into quarters.
03 - 1-2 carrots, chopped roughly.
04 - A rib of celery with its leafy tops.
05 - A few fresh parsley sprigs.
06 - 1 teaspoon dried thyme or 1-2 fresh sprigs.
07 - 1 bay leaf for flavor.
08 - Some whole peppercorns, around 5-10.
09 - 1-2 tablespoons of butter.
10 - 1-1.5 cups of chopped onions.
11 - 1-1.5 cups of diced carrots.
12 - 1-1.5 cups of celery pieces.
13 - Two cloves of garlic, minced.
14 - A couple of tablespoons of fresh parsley, chopped.
15 - 2 teaspoons of seasoning for poultry.
16 - 4-8 ounces of egg noodles (optional).
17 - 2-4 cups of turkey meat, chopped and cooked.

# Instructions:

01 - Place turkey bones and veggies in a pot, cover with water, simmer for about 4 hours, then strain.
02 - Melt butter in a pan, cook chopped carrots, celery, and onion until soft—about 10 minutes.
03 - Pour your homemade strained stock into the pot, toss in seasonings, and let it simmer until the veggies are nice and tender.
04 - If you’re using them, add noodles and boil for about 4 minutes until just tender.
05 - Mix in shredded turkey meat and heat for another minute or so.

# Notes:

01 - Skip the noodles if you want this gluten-free.
02 - Boil down the stock to save space when storing.
03 - Adjust ingredient amounts with what you’ve got.

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