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.
Put the leg and wing bones in a large stockpot.
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.
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.
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.
On the Menu Monday at Stone Gable