Leftover Holiday Turkey Soup

Ingredients:

• Carcass of one cooked turkey (approximately 700 g) without skin
• 8 cups lightly salted chicken broth
• 1 head of garlic, cut in half horizontally
• 2 bay leaves
• 2 fresh sprigs of thyme
• 2 cups diced skinless turkey meat (white or dark)
• 220 g green beans, trim ends, cut pods into 2.5 cm pieces.
• 2 cups frozen corn kernels
• 1 large sweet potato, peeled and cut into 1cm cubes.
• 1 cup dry small pasta, such as ditalini
• 1/4 cup loosely packed fresh dill
• 0.5 tsp freshly ground black pepper
• Crustless bread, for serving

Preparation:

1. Combine the turkey bones, broth, garlic, bay leaf, and thyme in a large pot (if necessary, cut the carcass into pieces to accommodate all the bones) and add enough water to cover by 2 cm. Bring to a boil over medium heat; then reduce heat and simmer, uncovered, for 40 minutes.
2. Strain the soup through a sieve into a large bowl; discard any solids. Pour all but 2 cups of the broth back into the cauldron; set the remaining broth aside for another use (it can be refrigerated for up to 3 days or frozen for up to 1 month).
3. Add the turkey, green beans, corn, and sweet potato to the pot, cover, and simmer over medium heat for 15 minutes. Add the pasta and continue to simmer, uncovered, until the pasta and sweet potato are tender, 10-12 minutes. Season with dill, black pepper, and salt to taste. Serve with bread.