Julie’s
Turkey Noodle Soup
Ingredients
Turkey carcass
1-2 cups reserved turkey
1 frozen package of crinkle-cut carrots (or fresh
carrots)
4 stalks chopped celery
1 yellow onion chopped
1 cup left-over turkey stuffing
3 cloves garlic crushed
1 package egg noodles
Salt
Pepper
2 Tab.parsley
Preparing
the Turkey Carcass
1 Remove all the usable turkey meat from the
turkey carcass to save for making sandwiches later or for adding to the soup
once the stock is made.
2 If you are working with a large turkey
carcass, you may want to break up the bones a bit so they fit better in the
pot. Place the turkey carcass into a large stock pot (at least 8 quart or 12
quart depending on the size of the turkey), and cover with COLD water by an
inch. Let the carcass simmer on the stove for several hours, or until the meat
has fallen off the bones.
3 Place in fridge overnight.
4 In the morning, scrape off the grease layer and pull out the large
bones. Pour the stock through a strainer to remove unwanted skin and any
remaining bones and place the stock onto the stovetop and bring to a simmer.
Making
the Turkey Soup
1 In a large pan,
heat some butter or olive oil on medium high heat. Add
chopped carrots, onions, and celery in equal parts. Cook until the onions are
softened, about 10 minutes. Add a couple cloves of garlic, chopped, and cook
for a minute more, until the garlic is fragrant. Then add to the pot with the
turkey. Add some parsley and seasoning—salt, pepper, or seasonings of
choice. I added the left-over stuffing for additional seasoning.
