Turkey Noodle Soup

One of the great things about Thanksgiving is enjoying the leftovers.  My mom lets me take home the turkey carcass after Thanksgiving every year so that I can make soup.  Last weekend’s “Thanksgiving Style Supper Club” dinner left me with a meaty carcass, perfect for soup to enjoy this week.

Have you ever made soup from a turkey carcass?  It’s really easy and very tasty.

How to Make Turkey Noodle Soup:

Start with a turkey carcass.  Mine still has plenty of meat on it.

Starting with the legs and wings, remove the skin, throw it away, and remove the meat from the bone.  Save the meat for later.

Put the leg and wing bones in a large stockpot.

Pull and cut as much skin as possible off of the rest of the carcass and add it to the pot.  I remove the skin to make my stock as low-fat as possible.

Cut up chunks of onion, celery, and carrot and add to the pot.  These are used to flavor the stock, so there’s no need to peel the carrot.  Add salt and pepper.  Don’t be afraid of adding salt.  The stock will need plenty of it to be flavorful.  Fresh herbs can be added at this point, too.  I had no fresh herbs on hand, so I did not add any.

Add water to completely cover the carcass and simmer for 1.5 hours.

As the stock cooks, strain fat from the top.

After an hour, taste the stock to make sure it is flavorful, if it isn’t, add more salt and pepper.

After 1.5 hours, place a clean stock pot in your sink with a strainer on top.  Carefully pour the stock through the strainer and into the second pot.

Pick the meat from the bones and throw the bones away.  Reserve the meat for later.  Cut up onion, carrot and celery for the soup.

Add the cut up vegetables to the strained stock and cook until tender.  Add herbs for flavor.  I used sage, thyme, and marjoram.

Add noodles and meat and cook until tender.   You now have a yummy pot of soup to enjoy.

We like to eat our soup with fresh rolls.

I can’t wait to make this again after Thanksgiving when Mama shares her leftovers with me.  Turkey noodle soup twice in a month is going to be a real treat.

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On the Menu Monday at Stone Gable