Ingredients:

  • 1 leftover turkey carcass (bones picked relatively clean)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, roughly chopped (about 400g)
  • 2 carrots, roughly chopped (about 200g)
  • 2 celery stalks, roughly chopped (about 150g)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon olive oil
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 200g)
  • 2 carrots, diced (about 200g)
  • 2 celery stalks, diced (about 150g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) cooked turkey meat, shredded or cubed
  • 1 cup (150g) cooked egg noodles, or rice
  • 1/2 cup (120ml) chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Break down the turkey carcass to fit into your stockpot.
  2. In the stockpot, combine the carcass, water, roughly chopped onion, carrots, celery, bay leaves, thyme, peppercorns, olive oil, and salt.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 for a richer flavor.
  4. Carefully strain the broth through a colander or fine-mesh sieve, discarding the solids. Reserve the broth.
  5. In the same pot (now cleaned), heat olive oil over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and sauté for another minute until fragrant.
  6. Pour the strained turkey broth into the pot. Bring to a simmer.
  7. Add the shredded turkey meat, cooked egg noodles (or rice), and parsley to the soup.
  8. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through. Serve hot.