You might be asking yourself, “Why so dramatic? It’s just soup!” And, you’re right! It is just soup. But, I am a perfectionist and wanted this to be just right because I was planning on feeding this to a house full of hungry West Indians, who all love soup, and are critical of how things taste. It was also my contribution to Sunday dinner and if it failed, I didn’t have a backup, so I needed it to turn out.
Leftover turkey with carcass (already seasoned and cooked)
4 large carrots (diced small)
3 stalks celery (diced small)
1/2 white onion (diced small)
4 boxes chicken broth (seems like a lot, but I had a lot of mouths to feed)
Salt (optional since the meat is already seasoned)
Pepper (your discretion to the amount)
Garlic powder (your discretion to the amount)
1 tbsp dried rosemary
1 tbsp Italian seasoning
1 tbsp basil
1 scotch bonnet pepper (for extra spice, but is not needed)
2 sprigs fresh rosemary
2 sprigs fresh thyme
Pour chicken broth into a large soup pot, bring to a boil, then add vegetables; cook until tender.
Next, add turkey and dry ingredients. Reduce heat to medium setting, stirring occasionally.
After 30 minutes, add the scotch bonnet pepper, fresh rosemary, and thyme, cover the pot then turn off the stove, and let simmer.