Turkey Soup ( or chicken)

This time, I used the carcass of a turkey I cooked for dinner. The recipe is the same with a raw bird.

Put the bird in a large stock pot. fill with cold water, until the bird is covered with water.

Add 4 carrots, 4 stalks of celery (I like to add the base of the celery, too), one or two onions quartered, 6 cloves of garlic, 1/2 tbsp. peppercorns, 2 teaspoons salt (or to taste, figure it out as it cooks, less is better at first), 2 bay leaves, half a bunch of fresh parsley, and half a bunch of dill.

bring to a boil, and cook for hours. If using a raw bird, simmer until the bird is cooked. If using a carcass, cook until the stock is tasty and cooked down.

Place a colander over a pot. strain the broth in to the new pot. put the stock on the stove.

Add:

2 cups carrot, peeled and chopped
2 cups celery, chopped
1 large red onion, chopped
1/3 cup parsley, chopped
1/4 cup dill, chopped
2-3 cups chopped turkey or chicken meat. Let it cool a little before you attempt this.

Cook until veggies are tender but not mushy. I also like to add 2 cups fresh chopped spinach or even 1/5 cups frozen corn.

In a separate pot, cook whole grain pasta, brown rice or wild rice (whatever complex carb you'd like in your soup.) Once it is done cooking, allow it to cool and then add to the soup.