Leftover Turkey soupMain

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.