For the stock
- 1 leftover turkey carcass, picked clean of meat and large pieces of skin and fat
- 4 large carrots, peeled and chopped into large pieces
- 2 large onions, peeled and cut in fourths
- 5 celery stalks, including the leafy tops, cut into large pieces
- 2 bay leaves
- 2 Tablespoons – 4 Tablespoons of salt
- 1 T. peppercorns
For the soup
- 1 batch of turkey stock
- 4-5 carrots, peeled and diced
- 4 celery stalks, diced
- 2 cups leftover turkey meat
- 1 bag (12 oz) egg noodles
- fresh thyme for garnish
- salt and pepper to taste
- Add the turkey carcass to a large stock pot.
- Add in the onions, bay leaves, carrots, celery, salt and peppercorns.
- Fill the pot with enough water to just cover the turkey, too much water will result in a weak stock.
- Set the heat to high and bring to a boil.
- Once boiling, turn the heat down to a good simmer and let cook for 2-3 hours.
- Drain the stock into another smaller stock pot and let cool.
- Once cooled for about an hour on the counter, put in the refrigerator to chill for 3-4 hours or overnight until you can see the fat start to separate to the top.
- Skim the fat off the top as much as you can and place your pot back on the stove.
- Add in the diced carrots, celery and salt and pepper to taste and cook 15 minutes or until the vegetables are tender.
- Add the pasta and turkey pieces and cook until the pasta is done, another 10 minutes.
- Test for seasonings again and serve.
- Everyone cooks and seasons their turkey differently so the salt and pepper are to taste depending on how salty the stock is when it’s done.
- The key to this recipe is that whatever size chicken or turkey you use, just add enough water to cover the top of the bones and the vegetables. So a larger turkey or chicken will yield more soup than a smaller one.