When turkey leftovers go on a date with Mr. Quarantine (and avoiding shop visits), this simple, kid-friendly soup happens. It also works fine with the carcass of any other roasted bird.
frozen vegetable soup mix (or any other frozen veggie mix, or diced leftover veggies);
a few springs of thyme;
4 garlic cloves, minced;
1 onion, finely diced;
2 liters / 4.25 cups of chicken stock (store-bought or homemade);
1 tbsp butter;
sour cream, shredded cheese, crumbled bacon, chives, or green onions (optional)
Heat the butter in a large pot. Add garlic and onion. Cook until softened.
Add the chicken stock, thyme, and the turkey. Bring to a boil and cook until the remaining meat fall off the bone. It depends on how much time your turkey spent in the oven beforehand. Took about an hour for me.
Remove the bones from the pot, scrape off the meat, cut into bite-sized pieces’ nd the return to the pot (just the meat, not the bones).
Add the veggie mix and cook for additional 5 minutes.
Serve as is or with sour cream, shredded cheese, crumbled bacon, chives, or green onions.