The Best Freakin Turkey Soup with Orzo

Ingredients

For the stock:

Ingredients

1 turkey carcass (from a roasted bird)

2 onions, cut into chunks

2 carrots, cut into chunks

3 stalks celery, cut into chunks

1 bunch fresh parsley

4 cloves garlic, smashed (unpeeled)

1 teaspoon black peppercorns

2 bay leaves

For the Soup:

• 12 cups stock

• 6 cups water (basically just 1:2 ratio of water:stock)

• 4-5 peeled carrots, finely processed in food processor

• 1 bunch celery, finely processed in food processor

• 2 large onion, finely processed in food processor

• one bunch parsley, chopped

• 1 package orzo

• 1 tablespoon Worcestershire sauce

• 1.5-2 teaspoons kosher salt (depending on how salty your turkey was)

• 1 teaspoon rosemary

• 1-2 bay leaf

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon smoked paprika

• 1 Tbsp dried thyme

What To Do

In a huge stock pot, cover turkey carcass and all other ingredients with water. Bring to a boil then reduce the heat to medium low. Simmer about 2-3 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.

Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

To Make the Soup

Chop veggies finely/pulse in food processor and set aside.

Heat up stock unless just made and it’s warm. Bring stock back to a simmer and add all the meat (about 2-3 cups), veggies (about 3-4 cups chopped), and seasonings. Let simmer for about an hour or until you're ready to eat. Toward the end of cooking, start the orzo in a separate pot.

Orzo - Right before the soup is done, cook the orzo in a separate pot (according to instructions) and strain then add to soup. Note: You can undercook orzo slightly so it maintains its texture.