John’s Turkey Soup

Ingredients

• To make the broth
• 1 Turkey Carcass
• 1 large onion cut in half
• 4 cloves whole garlic and unpeeled
• 1 tablespoon whole black peppercorns
• ½ teaspoon sage powder
• 1 teaspoon poultry season
• 2 ribs of celery cut in half
• To make the soup:
• 1 large onion diced
• 3 medium carrots diced or sliced
• 3 ribs of celery diced
• 3 medium potatoes peeled and diced (Yukon’s work best)
• 1 can no sodium added diced tomatoes
• 1 teaspoon Italian season
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup uncooked Orzo

Directions to Cook

To Make the Broth
In a large Dutch oven, cover the carcass with water, add the onion, garlic, peppercorns, sage and poultry season. Bring to a rapid boil then reduce heat and simmer for about 45 minutes. Strain liquid and discard the vegetables, solids, and carcass.

To make the soup
In a Dutch oven add all the ingredients and bring to a rapid boil then reduce heat to a simmer. Cook until potatoes and carrots are tender. Serve with low sodium crackers.

For extra flavor, you can roast the carcass in the oven until it turns brown then use it to make the broth.