Turkey Soup from Carcass
Turkey soup from carcass: the leftover carcass simmered with onion, garlic, bay and thyme for 90 minutes to 2 hours into stock, then a noodle soup with carrots, celery, herbs and 4 cups of leftover turkey. Serves 10.
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Ingredients
- 1 leftover turkey carcass from a 12 to 15 pound turkey, including the bones from the wings and legs; for the stock
- 1 medium white onion roughly chopped; for the stock
- 6 cloves garlic whole, peeled; for the stock
- 2 bay leaves for the stock
- 4 sprigs fresh thyme or rosemary or sage; for the stock
- 10 to 12 cups water enough to cover the carcass; for the stock
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter salted
- 1 medium white onion diced
- 2 cloves garlic finely minced
- 3 carrots washed and chopped; no need to peel
- 4 ribs celery washed and chopped
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon chicken base
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 bay leaf removed before serving
- 10 cups turkey stock from the carcass above, or chicken stock
- 4 cups leftover turkey meat chopped or shredded
- salt and black pepper to taste; coarse ground pepper
- 5 cups uncooked egg noodles
Instructions
- In a large stockpot, place the leftover turkey carcass (broken down to fit if the turkey was large), the wings and legs, the chopped onion, 6 whole garlic cloves, 2 bay leaves and 4 sprigs of thyme.
- Add enough water to cover the carcass, about 10 to 12 cups.
- Cover and bring to a boil, then reduce the heat and simmer, covered, for about 90 minutes to two hours, or until the meat is falling off the bone.
- Remove the pot from the heat and let it cool slightly. Remove the bones, then strain the stock to remove the bits of meat, onion, garlic and herbs.
- Return the stockpot to the stove, add the olive oil and butter and heat over medium-high heat.
- Add the diced onion, minced garlic, carrots, celery, bouillon cube, parsley, thyme and bay leaf and sauté for 2 to 3 minutes, until the onion is translucent.
- Pour in 10 cups of the turkey stock and add the 4 cups of turkey meat. Bring to a boil, then reduce the heat and simmer, covered, for about 10 to 12 minutes, until the vegetables are tender.
- Taste and season with salt and pepper, then remove the bay leaf.
- Add the egg noodles and simmer for 5 more minutes, until tender. Make sure the soup is steaming hot, at least 165°F, then serve.
Notes
Freeze the soup without the noodles. Refrigerate within 2 hours in shallow containers and eat within 3 to 4 days. Reheat covered to a rolling boil.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 18.1gProtein: 22.6gFat: 7.6gSodium: 720mgFiber: 1.7gSugar: 2.5g
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