Do you have a turkey or chicken carcass leftover from Christmas dinner? I made a roast chicken a few days ago (containing chicken, olive oil, salt, pepper, thyme, and lemon) and have been reluctant to toss it out, knowing I'd have a quiet day today to turn it into a delicious soup stock. After all the family meals we've had in the last couple days I'm looking forward to something light but cozy. I also had the pleasure of being in a very quiet grocery store this morning. I was probably the only person in our neighborhood who was eager to run out and buy veggies before even having a coffee today. 

Free from peanuts, tree nuts, dairy, soy, wheat, fish and shellfish, egg (ensure the leftover chicken/turkey you are using are also allergen-free)

The stock
Find a pot large enough to hold the chicken or turkey carcass. Simmer the carcass with 1 tsp salt, 1/2 tsp finely ground black pepper, a few sprigs of thyme, and one large cooking onion. Top it up with water so that everything is submerged. My measurements for this recipe aren't exact since the size of the bird will vary, but as a general rule I like to have an inch of water above the top of the bird. Simmer with the lid on for an hour, then remove it and simmer for another 2 hours on medium-low heat.

The soup
1 tsp olive oil
3 carrots, diced
3 pieces of celery, finely chopped
1/2 cup diced potatoes
several basil leaves, chopped
3 or 4 cocktail tomatoes, cut into quarters
a big handful of baby arugula

Soften the carrots, celery, and potatoes in olive oil in a medium sized pot until soft and golden. Add the basil and tomatoes and about 3 cups of the stock. Let the soup simmer for a half hour, until it gets nice and thick. Add the arugula just before serving and mix well.

serves 2