Next Day Turkey Soup

A recipe by - michael chiarello & food network.

Put chicken broth , turkey , onion halves , carrot halves , 1 celery stalk , and 1 bay leaf in a large stock pot.

Bring to a boil , then simmer about 1 1 / 2 hours.

Finely dice the remaining onion , carrot and celery and reserve.

Dice the turkey meat.

Make sure meat pieces are no larger than the size of a soup spoon.

Before straining broth , remove large bones and carcass with tongs.

Strain the broth through a sieve , covered with wet cheese cloth.

Discard the solids.

Transfer broth to a bowl set in a bath of ice water , which will cool the broth quickly and help keep it fresher longer.

This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot , heat garlic cloves in the olive oil.

Allow to brown slightly and add minced carrots , celery , and onion.

Sweat over medium-low heat until softened , about 7 or 8 minutes.

Dice the leftover vegetables.

Add the chopped sage to the soup pot along with the turkey broth and the remainin.

chicken broth, turkey carcass, onion, carrot, celery, bay leaves, dark turkey meat, garlic cloves, olive oil, vegetables, fresh sage leaf