Turkey Soup

• 1 tbsp olive oil
• 1 onion, diced
• 4 stalks celery, chopped
• 4 medium potatoes, thinly sliced
• 2 cups of frozen chopped vegetables, such as pea and carrot mix, corn
• 2 cups shredded leftover turkey meat
• Salt and pepper to taste
• Leftover turkey carcass/bones
• 2 bay leaves
• 1 small carrot, peeled and left whole
• 1 small onion, halved

Instructions

1. Turkey Broth

   1

   Add the leftover turkey carcasses and bones to the crockpot. Add 2 bay leaves, a small carrot, and a small halved onion to the crockpot.

2. 2

   Fill the crockpot with cold tap water. You'll need at least 6 cups (1440ml) of water so that the turkey bones are mostly covered. Cook on low for 8–12 hours.

3. 3

   Strain the broth into a large bowl and chill until needed.

4. Soup Assembly

   4

   Heat olive oil in a large soup pot.

5. 5

   Cook the onions and celery until soft and translucent (not browned).

6. 6

   Add the reserved turkey broth and bring to a boil. Reduce the heat to maintain a simmer, stir in the potatoes, cover, and simmer for about 15 minutes until tender.

7. 7

   Stir in the frozen vegetables and turkey meat. Cook for 5 more minutes. Taste and adjust the seasoning with more salt and pepper. Serve and enjoy!