Leftover Turkey Vegetable Soup
A golden broth simmered from the turkey carcass, then filled with carrots, celery, and chopped turkey.
Equipment
- Large Stockpot
- Fine Mesh Strainer
- Ladle
- Cutting board
Ingredients
Main Ingredients
- 1 turkey carcass roasted bones with some meat attached
- 3 cup chopped cooked turkey white and dark meat
- 10 cup water
- 1 medium onion quartered
- 3 cloves garlic smashed
- 2 bay leaves remove before serving
- 1 tsp dried thyme
- 2 cup chopped carrots about three carrots
- 2 cup chopped celery about four stalks
- 1 tsp salt
- ½ tsp black pepper
- 2 cup cooked egg noodles optional, added at the end
Instructions
Cooking
- Prep. Break the carcass in half, quarter the onion, smash the garlic, and chop the carrots and celery.
- Simmer. Bring the carcass, onion, garlic, bay leaves, thyme, and water to a boil, then simmer gently for one hour.
- Strain. Pour the broth through a strainer, pick the meat from the bones, and return the broth to the pot.
- Cook. Add the carrots, celery, all the turkey, salt, and pepper and simmer for twenty minutes until tender.
- Finish. Stir in the noodles if using, cook eight minutes, taste, and serve hot.
Notes
Substitutions: Cooked rice can replace the noodles, and chicken bones work in place of turkey.
Tips: Strain carefully to catch small bones, and finish with a squeeze of lemon juice.
Storage: Refrigerate for three to four days or freeze for up to three months without noodles. Reheat to 165 F.
Nutrition does not include the optional noodles.