Easy Leftover Turkey Noodle SoupYUMMLY
Easy Leftover Turkey Noodle Soup
As much as everyone loves a turkey-cranberry-stuffing sammy after Thanksgiving, many folks overlook the golden “goose” of the holiday leftovers — the turkey carcass. Those bones and bits of meat are a flavor bomb just waiting to explode into a simple but dang tasty turkey noodle soup. It’s simple to make a quick stock from the carcass; add some veggies, noodles, and herbs, and wham, you’ve got a great soup. In this recipe we call for fresh dill, but for a more traditional soup, feel free to substitute dried rosemary or sage. In case you don’t have a turkey carcass on hand, you can substitute 3 1/2 qt. unsalted chicken broth for the homemade stock and skip straight to step 5 of the recipe. The recipe, which makes 16 cups, is a Yummly original created by David Bonom.
- Coarsely chop 1 onion, 2 carrots, and 2 celery stalks and add them to a 10- to 12-qt. pot. Then add the turkey carcass, parsley sprigs, 3 thyme sprigs (or 1/2 tsp. dried thyme), and the bay leaf. Pour in enough cold water to just cover the carcass.
- Cover pot and bring to a boil over medium-high heat. Reduce heat to medium-low, adjust the lid so the pot is partially covered, and simmer for 4 hours. While the stock cooks, occasionally skim off any whitish foam that forms on top, using a wide metal spoon.
- Meanwhile, cut remaining onion, 3 stalks celery, and 2 carrots into large dice. Mince garlic and set vegetables aside.
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|Calories180Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.