Here's an original recipe using chicken soup ingredients as a basis, then other odds and ends I found in the fridge -- and it turned out to be quite good!
Update 12/19/14 - froze it after a few days, then just defrosted it - actually upgrade that to excellent!
I started with the remains from our RedBreast Organic Turkey prepared with the Turkey Rub from food network.com.
Ingredients:
Wings and drumsticks
1 fennel bulb plus a few stalks
1 yellow onion, quartered
3 stalks of celery, peeled and sliced
5 large carrots, peeled and sliced
3 parsnips, peeled and sliced
3 sprigs of sage, tied
dried oregano sprinkled over the top
generous amount of Kosher salt, to taste as the soup cooks
ground pepper to taste
Directions:
1) Boil 12 cups of water.
2) Add the cooked turkey parts and bring to a boil again. Skim the foam over the next few minutes.
3) Add all the other ingredients and continue to adjust the salt and pepper (mostly the salt) as it cooks for the next hour or so. The soup is done cooking when all the vegetables are soft.
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