Ingredients1 turkey carcass
1/2 bunch of celery
1 fennel bulb
1 bunch chopped rosemary
5 cloves garlic
1 large onion
2 tbsp olive oil
1 tbsp fresh lemon juice
3 tbsp salt
1 lb Semolina Artisanal Pasta Ditalini
*Pro Tip: if you have any left over cooked or raw veggies use those in the soup. The stock can also be frozen in 1 quart freezer bags and saved to be used instead of chicken stock, or made into this soup at a later date.
Cover turkey in water bring to and boil for 1-2 hours. When the carcass cools, pull the meat and save for later.
Roughly chop carrots, celery and onion. Brown veggies, along with whole garlic cloves, in a large stock pot. Add rosemary and salt once veggies are browned. Pour turkey stock over veggies. Add lemon juice and bring to a boil. Cook until carrots are soft.
Add pulled turkey and more salt if needed. Add pasta and cook until al dente. About five minutes.