Ingredients:

  • 1 leftover turkey carcass (bones and any remaining meat), approximately 3-4 pounds (1.4-1.8 kg)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, quartered (approx. 400g)
  • 3 large carrots, roughly chopped (approx. 300g)
  • 3 celery stalks, roughly chopped (approx. 200g)
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar (Optional, for bone extraction)
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced (approx. 200g)
  • 2 carrots, diced (approx. 200g)
  • 2 celery stalks, diced (approx. 150g)
  • 8 ounces (225g) egg noodles or other pasta of choice
  • 2 cups (approx. 400g) cooked turkey meat, shredded or diced
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place the turkey carcass, water, onion quarters, chopped carrots, chopped celery, smashed garlic, bay leaf, thyme, peppercorns, and apple cider vinegar (if using) into the stockpot.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour 30 minutes, or up to 3 hours, for richer flavour.
  3. Carefully strain the broth through a colander or fine-mesh sieve, discarding the solids. Pick any remaining meat from the carcass and set aside.
  4. In the same stockpot, heat olive oil (or melt butter) over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  5. Pour the strained turkey broth into the pot. Bring to a boil, then add the egg noodles. Cook according to package directions until tender.
  6. Stir in the shredded/diced cooked turkey meat. Heat through.
  7. Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley before serving.