Turkey Soup

• 1 turkey carcass (meat removed) (from 1 14-lb. whole turkey)
• 8 cups turkey bone broth (such as Pacific Foods)
• 6 cups water, plus more if needed
• 2 tablespoons olive oil
• 2 cups chopped yellow onion (from 1 large onion)
• 1 cup chopped celery (from 4 celery stalks)
• 1 cup chopped carrots (from 3 medium carrots)
• 1 tablespoon finely chopped garlic (from 5 medium garlic cloves)
• 1 tablespoon chopped fresh sage
• 2 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 (about 1 1/2-oz.) Parmesan cheese rind
• 3 cups shredded cooked turkey meat
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped

1. Place turkey carcass, bone broth, and water in a large stockpot or Dutch oven; bring to a boil over high. Partially cover stockpot, and reduce heat to medium-low; simmer until broth is very flavorful and rich, about 2 hours. Strain broth, discarding carcass. Measure 6 1/2 cups strained broth into a large heatproof bowl. (If there is any broth remaining, discard or reserve for another use. If additional liquid is needed to reach 6 1/2 cups, add water as needed to equal 6 1/2 cups.)
2. Wipe stockpot clean; return to stovetop. Add oil; heat over medium-high. Add onion, celery, and carrots; cook, stirring often, until slightly tender, 6 to 8 minutes. Add garlic, sage, salt, and pepper; cook, stirring occasionally, 1 minute. Add strained broth and cheese rind; let mixture come to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in shredded cooked turkey and lemon juice. Sprinkle with parsley.

turkey carcass, turkey bone broth, water, olive oil, yellow onion, celery, carrots, garlic, fresh sage, kosher salt, black pepper, parmesan cheese rind, turkey meat, lemon juice, parsley

Taken from www.myrecipes.com/recipe/turkey-soup (may not work)