Hah! I knew I had some turkey carcasses lurking in the deep recesses of the freezer. Celery, along with the leaves, carrot, onion, garlic, black peppercorns, salt, fresh thyme sprigs (yes, I actually do have some growing outside now), fresh rosemary, sage and bay leaves do their part to add flavor to the pot. You might notice that I left the skins on the onion.
This simmered for eight hours before being strained and allowed to cool. I have plans for this stock. Cue the evil laugh...
Then, when I got home, I set to work making the first of two soups. Here are the ingredients for the first soup: low-sodium chicken stock, black pepper, kosher salt, cooked chicken, onion, garlic, dried Herbes de Provence, green beans, carrot, celery, frozen corn and noodles.
The remaining veggies were added along with grated garlic and the Herbes de Provence.
The chicken stock was added to the pot. Deciding that more liquid would be needed for the noodles, I added a couple of cups of water.
The daughter came in and tested the soup for seasoning since I couldn't. She added salt until she was happy with the flavor.
I allowed this to simmer over low heat for several minutes.
But wait... I still not finished...