Homemade Turkey Soup

• 1 turkey carcass—it should have some meat (at least 2 C) remaining

• 2 medium onions

• 3 stalks of celery

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp dried sage

• 1 tsp dried basil

• ½ tsp dried marjoram

• ½ tsp dried tarragon

• ½ tsp salt

• Ground black pepper, to taste

• ½ lb Italian pastina or other small pasta

Directions

• 1

  Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.

• 2

  Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.

• 3

  Simmer, covered, for about 2 ½ hours.

• 4

  Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).

• 5

  While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.

• 6

  After soup has cooled, skim off fat from top. Return soup to pot.

• 7

  Add turkey meat to skimmed soup, along with herbs and spices.

• 8

  Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.