(77 votes, average: 3.56 out of 5)
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This soup is made with homemade turkey broth, but you can sub in your favourite stock if you do not feel like making your own!
Ingredients
Hint: Use as your grocery check-list or when at home preparing your recipe
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Preparation
If making a homemade broth, combine all stock ingredients into a large stock pot. Add enough water to cover the turkey carcass by about one inch. Bring to just a boil, reduce heat, and simmer, uncovered, for 4 to 8 hours, or until broth has reduced significantly and the flavours are bold. Do not boil as it results in cloudy broth. Strain into a bowl, allow to cool to room temperature, and place into refrigerator overnight.
Sift through turkey bones to pick off any leftover turkey meat to include in the soup or use leftover turkey from dinner!
The following day, remove broth from fridge and skim off any excess fat (if it is completely gelatinous, that is a good sign!)
In a large pot over medium-high heat, add the oil. When hot, add celery, carrots, leek, red pepper, garlic, and onions. Season with salt and pepper. Cook for 5 to 10 minutes, or until translucent and softened, stirring frequently.
Pour in the stock, thyme, and sage. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Add in the potatoes and cook for another 15 to 30 minutes, or until they are tender. In the last few minutes add in the corn and turkey meat. Heat through and serve (making sure to remove the fresh herbs!)