Turkey and Macaroni Soup

Finally pulled the Christmas turkey carcass out of the freezer!

Ingredients:

1 turkey carcass

16 cups water

4 bay leaves

2 whole cloves

10 peppercorns

pinch red pepper flakes

1 tsp celery seed

2 tbsps fresh basil leaves

540ml (19 oz) can rinsed red kidney beans

796ml (28 oz) can diced tomatoes and the juice

4 tsps minced garlic

2 carrots, sliced

1 onion, diced

salt and pepper to taste

1 tsp dry thyme

handful of chopped spinach, kale or arugula

turkey meat from boiled bones

1-2 tsps soya sauce

1 cup elbow macaroni 

juice of 1/2 lemon (optional)

 

Begin by wrapping the turkey carcass in cheesecloth. The carcass can be frozen or thawed. Place it in a soup pot. Next make a pouch using a coffee filter filled with the bay leaves, whole cloves, peppercorns and red pepper flakes. Tie it up with kitchen string and toss it into the pot. Add 16 cups of water, cover and bring to a boil. Then reduce heat and simmer for 2-3 hrs. After that time cool and place in the fridge for a few hours or overnight, long enough so the fat solidifies and you can remove it with a slotted spoon.

Remove the coffee filter pouch from the pot along with the carcass. Take all the meat from the bones and set aside.

Add the celery seed, basil leaves, kidney beans, diced tomatoes, garlic, carrots, onion, salt, pepper, dry thyme, soya sauce and spinach. Bring to a boil then simmer for 1 hr or until carrots are tender. Return the turkey meat to the pot and bring back to a boil. Add the pasta cooking for 10 minutes until pasta is cooked. Then you can give the whole thing a little squeeze of lemon.

Makes 14 servings.

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