Who doesn’t’ love Turkey Soup? The day after Thanksgiving means lots of leftovers and that means turkey soup. Don’t waste the turkey carcass! The delicious broth combined with a few vegetables and noodles is gold mine of flavor.
Weekend after Thanksgiving is our family’s tradition to decorate our Christmas three and what could be better than a bowl of turkey soup for lunch.
1 leftover turkey carcass (all the bones with some meat from a 12- to 14-pound turkey)
4-5 quarts water
2 cups uncooked egg noodles
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
2 Tbsp. minced fresh dill
1 Tbsp. fresh parsley
2 bay leaves
1 garlic clove, minced
1Tbsp. olive oil
1Tbsp. fresh lemon juice
Salt and pepper to taste
Cut down carcass to fit into a large pot. Place turkey carcass, water, and bay leaves in a large pot; season with salt and black pepper and bring to a boil. Reduce heat; cover and simmer for about an hour.
Remove carcass; cool.
Into large skillet add oil and sauté onions and garlic for couple minutes. Add carrots and celery and sauté for another 2-3 minutes. Turn off the heat.
Remove meat from bones and cut into bite-size pieces; set meat aside. Strain broth and skim fat;
Add onion mixture, turkey and noodles into the broth and bring to a boil.
Lower the heat and simmer until noodles are tender about 10-12 minutes. Add lemon juice and season to taste with salt and black pepper. Sprinkle with fresh dill and parsley.
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