Turkey Escarole Soup

• 1 Turkey Carcass plus any leftover turkey meat.
• 2 can Corn
• 2 can Green Beans
• 2 can Peas
• 2 can Sliced Carrots
• 2 32oz. Container Chicken Broth
• 1 Onion
• 2 tbsp Minced Garlic
• 1 tbsp Poultry Seasoning
• 1 large Bunch Escarole
• 1 Salt & Pepper to taste
• 1 lb Pasta, I used Ditalini.
• 1 Parmesan Cheese (optional)

1. In a large pot, add turkey carcass and onion.
2. Cover with water to about an inch above the carcass.
3. Bring to a boil then lower heat and cook for 2 hours.
4. Place a strainer on another pot.
5. Remove carcass, place in strainer then pour broth through strainer.
6. Add vegetables, escarole, chicken broth, and seasonings to stock.
7. Pick off as much turkey from carcass as possible, add all meat to stock.
8. Bring to a boil and cook for 30 minutes.
9. In last 10 minutes, add pasta.
10. Sprinkle with parmesan cheese, if desired.
11. Serve hot and enjoy!

turkey carcass, corn, green beans, carrots, chicken broth, onion, garlic, salt, pasta, parmesan cheese

Taken from cookpad.com/us/recipes/366004-turkey-escarole-soup (may not work)