Turkey Soup

Directions

1. In a large pot or Dutch oven, heat your olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent and fragrant, which should take about 3 to 4 minutes. 
2. Add the chopped carrots and celery to the pot and cook for another 5 to 7 minutes, stirring occasionally until the vegetables begin to soften. 
3. Break the turkey carcass into smaller pieces (if necessary) and add it to the pot. Then add the bay leaves, dried thyme, salt, and black pepper. 
4. Pour in 8 cups of water and stir to combine. 
5. Bring the mixture to a boil before reducing the heat to low. Let the soup simmer for 2 to 3 hours, stirring occasionally. 
6. After 2 to 3 hours, remove the turkey carcass from the pot and discard it. Use a fine-mesh strainer to strain out any small bones, skin, or other debris. 
7. Add the shredded or chopped leftover turkey to the pot, and the uncooked rice or egg noodles if you're using them. 
8. Simmer the soup for an additional 15 to 20 minutes (or until the rice or noodles are cooked through), stirring occasionally. 
9. Serve the turkey soup hot and garnished with fresh herbs!