Beginning to refine what to do after Thanksgiving with the stock and soup.
- 1 gallon Turkey stock (see Turkey Bone Stock)
- 5 cups (28 oz) diced turkey (or as much turkey as you like 🙂 )
- 1.5 cups (195g) diced peeled carrots
- 1.0 cup (150g) diced onions
- 1.0 cup (120g) diced celery
- 10 oz dried pasta
- 1 tsp dried marjoram
- ½ tsp ground black pepper
- 1 bay leaf
- 3-4 tbsp chopped, fresh parsley (or 1 1/2 tbsp dried)
- Add turkey, vegetables and seasoning to stock and cook 25 – 30 minutes.
- Cook pasta per instructions (I use Better Than Bouillon)
- Place pasta in bowl and cover with soup