Turkey Soup

One of the greatest things about cooking whole (or nearly whole) animals is that you can stretch them into multiple recipes.
Turkey Soup is a natural extension of thanksgiving.

1 Turkey Carcass with 2 cups cooked meat
2 tbsp canola oil
2 cups chopped onions
1 tsp salt
1/2 tsp pepper
1/2 tsp ground sage
1/2 tsp dried thyme
1 1/2 cups chopped celery
2 cups sliced carrots
2 cups green beans
2/3 cup shell pasta
Chicken soup base

Remove meat from carcass. Chop meat into bit size pieces. Chop carcass into pieces small enough to fit into your stock pot.

Saute onions in oil over medium heat. Stir in carcass, seasonings, and 2 quarts of water. Increase heat to high and quickly bring to a boil. Reduce heat to low. Cover and simmer for an hour.

Remove and discard carcass. Skim anything you wouldn't like to eat off the top of the water.

Stir in veggies. Cover and keep simmering 20-25 minutes.

Increase heat to high, bring mixture to a boil and stir in pasta. Lower heat to medium and cook 8-12 minutes until pasta and veggies are tender.

Stir turkey into soup. Heat over low heat 5-10 minutes until it reaches 165 degrees.

Taste the soup. Stir in chicken soup base mix if needed to taste (1/2 tsp at a time)