TURKEY SOUP

TURKEY SOUP
This recipe is for chicken or turkey
1 leftover turkey carcass
2 tablespoons vegetable oil
2 (14.5-oz.) cans chicken broth, plus water to cover (about 8 cups)
1 (8-oz.) can tomato sauce
1 large onion, finely chopped
5 stalks celery
2 large carrots
1 clove garlic, minced
1 tablespoon garlic salt
Fresh ground pepper
Fresh (seasonings) parsley, thyme, or whatever spices you like
Add finely chopped onion, 2 celery stalks, and garlic to 2 tablespoons oil in a soup pot.
Sweat until tender.
Add turkey, remaining chicken broth, tomato sauce and water.
Also add fresh herbs.
Add more water if necessary.
Bring to boil and simmer for one hour.
Strain soup into another pot removing the flavoring vegetables and carcass.
Return broth to soup pot.
Remove meat from carcass and add to broth.
Chop remaining and celery into small pieces and add to soup.
You may also add additional turkey leftovers at this point.
Return to boil and simmer for 1-1/2 hours.
Put the carrots in 45 minutes before finishing.
Serve with fine egg noodles.
Hot sauce adds a little zip to the soup