Thanksgiving Turkey Carcass Soup Recipe
Don’t let those leftover turkey bones go to waste! This simple and delicious turkey soup recipe all starts with making an extremely flavorful stock from scratch.
Thanksgiving Turkey Carcass Soup Recipe
8
servings20
minutes3
hours30
minutesIngredients
- Turkey Stock
1 Turkey carcass (with meat removed)
1 Yellow onion, roughly chopped
3 Carrots, roughly chopped
3 Celery ribs, roughly chopped
3 sprigs Parsley
10 Sage leaves
2 Bay leaves
1 Tablespoon Kosher salt
1 teaspoon Whole black peppercorns
Water
- Turkey Soup
8 cups Turkey stock
3 1/2 cups Turkey meat, chopped
3 Carrots, sliced or chopped
3 Celery ribs, sliced
1 Yellow onion, chopped
1 teaspoon Garlic, minced
1/3 cup Fresh parsley, finely chopped
1 teaspoon Fresh thyme, finely chopped
1 teaspoon Fresh sage, finely chopped
1 1/2 teaspoons Seasoned salt (like Lowery’s)
1 teaspoon Ground black pepper
12 ounces Wide egg noodles
Olive oil
Directions
- Turkey Stock
- Put the turkey carcass in a large stock pot. Put all remaining stock ingredients into the pot, adding enough water to cover everything else in the pot by an inch or two.
- Turn the heat to high and bring to a boil. Then reduce heat to a low simmer, and let simmer for 3 hours (uncovered). If foam forms on top, skim and discard.
- Remove the carcass, and as many vegetable solids as you can with tongs or a large slotted spoon. Then strain the liquid through a fine mesh strainer or cheese cloth, to filter out any smaller vegetable/herb solids. Discard the solids and keep the liquid stock.
- Turkey Soup
- Add enough olive oil in a pot to just cover the bottom. Heat oil over medium-high heat, and then add carrots, celery, and onion, Saute vegetables until onions have begun to soften. Add minced garlic and cook another minute.
- Add turkey stock, seasoned salt, and black pepper. Let everything come up to a simmer.
- Stir in the thyme, sage, parsley, turkey meat, and egg noodles. Bring everything back up to a simmer, and simmer for 10 minutes (or until egg noodles are softened and meat is warmed through).
- Serve. Optionally garnish with more fresh parsley.
Notes
- If after simmering the egg noodles for 10 minutes it seems that there is not enough broth in the soup for your liking, add in another cup or two of the turkey stock.
