4 cups of turkey
4 large carrots, peeled and cut into chunks
5 celery stalks
1 fennel bulb, green fronds included
1/2 white onion, diced
6 garlic cloves, minced
8 cups low sodium chicken broth
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon poultry seasoning
1-1/2 teaspoons dried basil
1 teaspoon dried thyme
3 teaspoons kosher salt, divided
2 teaspoons pepper, divided
pinch of red pepper flakes
fresh parsley, chopped
- Peel and cut carrots. Cut celery and fennel, making sure to keep the fronds from the top of the fennel to add for flavor. Peel and mince garlic. Set all aside.
- Heat oil and melt butter into a large Dutch oven or pot. Add carrots, celery, fennel and onion to the pot, along with 2 teaspoons kosher salt and 1 teaspoon pepper and let cook for 5 minutes. Add garlic and cook 45 seconds.
- Add the cubed turkey, poultry seasoning, dried basil, dried thyme 1 teaspoon kosher salt, 1 teaspoon pepper, and the red pepper flakes. Stir and add chicken broth. Bring broth to a boil. Reduce heat to medium-low and add a cover to your pot. Let simmer for 1 to 1-1/2 hours.
- Garnish each bowl of soup with a squeeze of fresh lemon and fresh parsley.
Until next time, Kris