Hearty Turkey and Kale Soup

1. Prepare Turkey Carcass

Start by picking all the meat from the turkey carcass and coarsely chopping it. Set the meat aside for later. Break up the turkey carcass and place it in a large stockpot along with ½ an onion, ½ a carrot, ½ a celery stalk, thyme sprigs, parsley sprigs, a bay leaf, and 3 quarts of water. Bring this mixture to a boil, then reduce it to a simmer and let it cook for about 2 hours. This simmering process extracts rich flavors from the carcass, which forms the base of your soup. You will know it’s ready when foam arises on the surface.

2. Cook Vegetables

While the broth is simmering, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celery, and cook until they are very tender. This step develops the base flavors for your soup, so take your time with it.

3. Cook Kale

In a separate pot, cook the kale in boiling salted water for about 5 to 10 minutes until it’s tender, then drain and set it aside.

4. Strain Broth

Once the broth is ready, strain it through a colander into the soup pot containing the tender vegetables. This ensures that your broth is clear and free of any solids. Bring the strained broth and vegetables to a simmer and let it cook for another 10 minutes to meld the flavors together.

5. Combine and Season

Finally, add the reserved turkey meat and the cooked kale to the pot and adjust the seasoning with salt as needed. This final combination of all the components enhances the flavor and texture of the soup. Taste to make sure the seasoning is just right, and your hearty turkey and kale soup is ready to serve. Enjoy!