Don't throw out the turkey carcass after Thanksgiving dinner is over. Save it to make a delicious, hearty soup. Plus the homemade bone broth will be full of healthy nutrients. I love homemade turkey noodle soup and look forward to it even more than the turkey dinner.
This is a lot like making chicken noodle soup, just bigger. Get out your biggest pot for this one. Soup is very forgiving too. You can change things up a bit with seasonings, vegetable variations, or even the amount of liquid. So have fun with it and customize it to your family's liking.
Another bonus...LEFTOVERS!!!!! Turkey noodle soup leftovers are the best!
1 onion diced
3 cloves garlic minced
1 stalk celery diced
2 T. butter
14 C. water
6 t. chicken base or bouillon
1 turkey carcass
1/2 t. salt
1 t. Cajun seasoning
1 C. sliced carrots
1 C. frozen peas (You can also just use a bag of frozen peas and carrots, pictured without carrots)
12 oz. Amish home-style egg noodles
1. In a large pot, sauté onion, garlic and celery in butter until tender and slightly caramelized.
2. Add water, chicken base, and turkey carcass (I break it into 2 pieces to fit it in the pot or rotate it while cooking so that each part of the turkey simmers in the broth). Then add salt and Cajun seasoning. Cook on low for 1 to 1 1/2 hours.
3. Remove turkey carcass from the pot and pull meat off the carcass with a knife and a fork. Cut up the meat and return it to the pot. Add sliced carrots and peas and bring pot to a boil.
4. Add noodles and continue to boil uncovered until noodles are tender. (Check noodle package for cooking time.)
Here are a few of my favorites:
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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