Ah, the soup you can make with your leftover turkey.

So many options!

If you don’t have the energy to deal with soup making after cooking the meal you can put the bones, along with some turkey still intact, in a ziplock and freeze until you’re ready.

If you didn’t cook, and are feeling the love from the cook ask him/her for the bones to take home.

The leftovers make a rich, delicious stock.  Just follow this easy recipe, add whatever veggies you like to the pot, and enjoy!

Turkey, Veggie and Farro Soup

2 Tbl olive oil

1 large onion, diced

4 large carrots, diced

4 stalks celery, diced

Turkey bones and meat

8 cups chicken stock (you can use just water if you have lots of bones)

1 cup farro (or barley)

1 bay leaf

1 fennel bulb, sliced

2 cups frozen peas

2 ears of corn, kernels removed

3 cups of spinach, kale or chard

salt and pepper

Take a large stockpot, add a little olive oil, and saute onion, carrot and celery until fragrant.

Add turkey bones and meat, then cover with 8 cups of chicken stock and additional water if needed water.  Bring to a boil, add farro and bay leaf, then lower heat and simmer for 45 minutes.

Remove bones and turkey and add fennel, peas and corn.  Remove turkey from bones and add back to pot.  Add spinach or greens and simmer until wilted.

Add salt and pepper to taste.

Serves 8-10