Ingredients
1 tsp rice bran oil
2 carrots, chopped
1 onion, chopped
½ tsp SIDS CRAZY SALT
1 stalk celery, chopped
½ cup dry white wine
1 turkey carcass
4 cups chicken stock
4 cups water
1 bay leaf
1 bouquet garni of fresh parsley & thyme
2 cups leftover roast turkey, pulled into bite-sized pieces
1 carrot, finely diced
2 tbsp chopped fresh tarragon
Directions
Heat oil in a large stockpot over medium-high heat. Cook and stir chopped carrots, onion, SIDS CRAZY SALT and celery until onion is golden, 7-10 minutes. Pour in wine and bring to a simmer. Add turkey carcass, chicken stock, water, bay leaf and bouquet garni then bring mixture to a boil.
Reduce heat to a simmer and cook, partially covered, for about 1 hour. Skim any fat that comes to the surface and discard.
Remove turkey carcass and strain soup into a large saucepan over medium heat. Stir in leftover turkey and diced carrot then simmer until warmed through, about 5 minutes.
Serve garnished with fresh tarragon.
