Ingredients:
1-2# Turkey, shredded/chopped
1/4 Onion
2-3 Cloves Garlic, minced
Bone Broth (made from bones of turkey) and/or
Chicken Broth (I used both)
Shredded Carrots (as much as you want)
Celery, chopped (as much as you want)
3 Bay Leaves
1 tsp Celery Salt
Pepper to taste
1/2 Tbsp Garlic Powder
1 tsp Sage
1 tsp Tarragon
1 tsp Rosemary
Directions:
Sautee over medium-high heat the onion, garlic, and veggies in a big soup pot, using either a little of the broth or a tablespoon of olive or coconut oil. When the veggies soften up, add everything else and lower the heat to low to simmer for at least 15 minutes, up to an hour or two. This gives all the flavors a chance to mingle. Taste the soup and add more seasoning as needed. When I made this, I didn’t measure anything, so I used my best estimate here.