Reinvented Turkey Leftovers Soup

Ingredients

• 1 teaspoon olive oil
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup dry white wine
• 1 turkey carcass
• 4 cups chicken stock
• 4 cups water
• 1 bay leaf
• 1 bouquet garni of fresh parsley and thyme
• 2 cups leftover roast turkey, pulled into bite-sized pieces
• 1 carrot, finely diced
• 2 tablespoons chopped fresh tarragon

Directions

Heat olive oil in a large stockpot over medium-high heat. Cook and stir 2 chopped carrots, onion, and celery until onion is golden, 7 to 10 minutes. Pour in wine and bring to a simmer. Add turkey carcass, chicken stock, water, bay leaf, and bouquet garni; bring mixture to a boil.

Reduce heat to a simmer and cook, partially covered, for about 1 hour. Skim any fat that comes to the surface and discard.

Remove turkey carcass and strain soup into a large saucepan over medium heat. Stir in leftover turkey and diced carrot; simmer until warmed through, about 5 minutes. Serve garnished with fresh tarragon.