3 turns of olive oil in pot over medium heat. Salt & pepper thighs on both sides. Brown thighs on both sides approx 3-5 minutes each side, then remove and set aside.
In browning oil add chopped onions, garlic, celery and carrots. Saute for 7 min on med low heat. Add tomato paste and saute for 1 minute. Add beer, and chicken stock. Put browned thighs back in pot and add rosemary sprigs, salt & pepper. Simmer med low for 10 min.
Add wine and then cook covered on low for the remaining time or until meat falls off the bone. Stir the soup occasionally. I usually skim out the fat and skin. I de-bone the turkey and shred the turkey and then put it back in the pot. (Veggies can be substituted for what you have around the pantry or fridge.)
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.