It may be tempting to throw away leftover turkey bones after the main event of Thanksgiving or Christmas dinner has ended. After all, you've done enough prepping and cooking these past few days. But how often do have access to a turkey carcass, the key ingredient in the worlds most amazing soups? Don't let it go to waste, it's culinary gold. Once you've removed all the meat, simply wrap it in tin foil and refrigerate it until the next day, when you are mentally prepared to cook again. You'll be glad you did. And your family may look forward to your "Most Incredible Turkey Soup Ever" even more than the holiday meal!
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Things You'll Need
1 turkey carcass (all usable meat removed)
4 large carrots
4 ribs of celery
1 large onion (yellow or white)
1 1/2 teaspoons salt
3 teaspoons dried herbs (mix of basil, thyme, oregano and marjoram)
2 cups leftover turkey meat, chopped
2 cups egg noddles (use 1 cup of rice for gluten free)
Step 1: Make the Broth
Quarter two carrots, two celery ribs and the onion. Add to a large stock pot along with the carcass. Cover with water until the carcass is submerged.
Step 2: Simmer and Strain
Simmer the stock over medium heat -- do not boil. Cook until the carcass has broken down and the water is yellow and slightly cloudy, 2 to 4 hours. Remove from heat, and strain to remove the solids, reserving the broth.
Step 3: Chop the Remaining Vegetables
Chop the remaining 2 carrots and celery ribs
Step 4: Cook the Vegetables
Melt the butter in a pot over medium high heat. Add the carrots and celery, cooking until softened.
Step 5: Finish the Soup
Add the reserved broth, noodles, turkey, salt and herbs to the pot. Bring to a low simmer, cooking until the noodles have softened. Adjust seasoning to taste.