Stock (48-72 hours in advance)
- 3 pounds (approximately) breast bones (with meat cut off and reserved)
- ¼ cup apple cider vinegar
- 6-8 quarts water
Combine turkey bones, vinegar, and water in a stainless steel stock pot and let rest for 1 hour.
Add vegetables (roughly chopped):
- 3 carrots
- 3 celery stalks (celery heart and 1-2 scruffy stalks + tops and ends of other stalks)
- 1 medium to large onion
- 1 small handful fresh thyme
- 2 large bay leaves (fresh or dry)
- about 5 quarts water
Beginning on low, bring stock to a simmer. This could over an hour. Continue to simmer on very low heat until stock is richly colored and chicken bones are clean. I usually simmer the stock for 12+ hours. If the stock never boils, it should be very clear. When preparing the soup, don’t bring the stock to a rolling boil and it should stay clear.
Strain broth through a fine mesh sieve. Discard vegetables and bones. Reserve meat, if you have need for the chicken in the soup.
Brine beans (make 24 hours in advance)
- 1.5 pound cannellini (white kidney beans)
- 3 tablespoons salt
- 1/4 teaspoon baking soda
Brine cannellini beans in 2 quarts of water with salt and baking soda.
Soup
- about 5 quarts turkey stock
- about 2 pounds cannellini (white kidney beans)
- 2 tablespoons olive oil
- 2 medium onions
- 6 garlic cloves, minced (cooked in the broth)
- 3 pounds turkey breast meat (cut into 1/2 inch cubes)
- 4 teaspoons fresh oregano
- 1 – 28 (or 2 – 14.5) ounce can diced tomatoes in juice
- 1 pound carrots, peeled, chopped
- 1 cup chopped celery
- 3/4 pounds orzo (rice-shaped pasta)
- 4 ounces thinly sliced fresh basil
- 4 cloves garlic (minced) (added at the end – season to taste)
- 2 tablespoons maple syrup (added at the end – season to taste)
- 1 tablespoon chardonnay vinegar (added at the end – season to taste)
Add stock, beans, onion and garlic a large stock pot. Simmer, over medium heat, until beans are tender, about 1 1/2 to 2 hours.
Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 15 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in basil; cook until heated, about 5 minutes. Season to taste with salt, pepper, maple syrup, and chardonnay vinegar.