Name: Turkey Soup
Yield: Yield: about 14 cups.
Cuisine: United States
Ingredients: ½ cup broken vermicelli, cappelini, or spaghettini; 1 bay leaf; 1 turkey carcass; 1 cup cubed turkey meat for garnish, optional; 16 cups water; 1 cup coarsely chopped onion; 2 sprigs fresh thyme, or ½ teaspoon dried; Leftover giblet gravy, if any, optional; 3 whole celery ribs, trimmed and scraped; 3 whole carrots, trimmed and scraped; 2 whole cloves; 4 sprigs fresh parsley; Freshly ground pepper to taste; Salt to taste, if desired

Pick over the carcass and reserve any tender morsels of meat. Use this for the cup of meat indicated, adding more meat as necessary.

Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.

Add the water to the kettle. Add the leftover giblet gravy, onion, bay leaf, salt

Turkey Soup

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