Leftover Turkey Soup

Optional preparation for Basic Turkey Stock: if possible, save all the bones from a carved turkey, leaving some meat on them, and simmer them in a pot with a cup or two of water to create a rich turkey stock. Simmer with aromatics (carrots, celery, onion) if you have the energy left on Thanksgiving evening to do so!

1/2 stick real unsalted butter
3 large carrots, diced
1 large yellow onion, diced
2 large stalks celery, diced

1 lb. leftover turkey meat, pulled apart into bize-size pieces
2-3 cups turkey stock (above) or equal amount of chicken broth
2-3 cups water plus 1-2 chicken bouillon cubes (optional)

1 lb. box orzo or egg noodles

spices to taste: I use a little oregano, garlic salt, cumin, etc. depending on the richness of the stock or broth used.

Saute diced vegetables until slightly soft, about 15 minutes. Add stock or broth, water (optionally the bouillon cubes), and turkey. Bring to boil, then simmer 30 minutes. Add orzo or noodles, then simmer for 1.5 hours on low heat, stirring occasionally. The amount of water and broth will depend on your preference--taste along the way to judge.