Begin by removing any remaining meat from the turkey carcasses and setting it aside in the refrigerator for later use. Break the bones apart to expose the marrow and place them into a large soup pot. Add chopped onions, carrots, celery (including the leafy tops), and a generous handful of fresh herbs.

Pour in enough water or organic turkey broth to just cover the contents. Season liberally with salt and freshly ground black pepper.

Bring everything to a rolling boil, then reduce to a gentle simmer. Let the broth bubble away, uncovered, for 2 to 3 hours, allowing the flavors to concentrate and the aroma to fill your kitchen with comfort.

After simmering, turn off the heat and let the broth cool to room temperature. Set a colander over a large bowl and pour the mixture through it to separate the solids. For a clearer broth, strain it again through a fine mesh sieve or cheesecloth into storage containers.

Refrigerate overnight. By morning, a layer of fat will have risen to the top—skim this off with a spoon or spatula and discard it.

Return the strained turkey broth to your soup pot and add an additional quart of organic turkey or vegetable broth for volume. Bring to a gentle boil and stir in the chopped onion, carrots, and celery.

Let the vegetables simmer until they’re just tender, taking care not to overcook them—this soup is perfect for reheating later, and you don’t want mushy textures.

Add the rainbow chard, chopped parsley, and frozen petite peas. Simmer for a few more minutes until the peas are warmed through and the greens are tender, but still vibrant.

Finally, stir in the reserved chopped turkey meat. Let it heat through gently, then taste and season with more salt and pepper as needed.

When ready to serve, ladle the soup into bowls and customize with your choice of cooked brown rice, white rice, egg noodles, or small pasta. Heat individual bowls in the microwave if needed to ensure a piping hot finish.