1

Remove both light and dark meat from whole, roasted turkey and set aside 3 cups.

2

Break up roasted turkey bones, small enough to fit in a large stock pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot to a boil and then simmer for about 1 hour until all the extra meat falls off the bones.

3

Once cooked, strain the turkey stock through a colander into a large bowl and discard the solids. Set the turkey stock aside.

4

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and cook for 5 minutes.

5

Add celery, turkey stock, and turkey meat to the pot and bring to a boil. Simmer for 5 minutes or until the carrots and celery are soft. Season to taste generously with salt and pepper.

6

Serving size: 1 cup of soup