Ah, the turkey—once the star of the holiday feast, now a heap of leftovers lurking in your fridge. What to do with this bounty? Enter:
the most comforting turkey soup you never knew you needed. It’s like a warm hug in a bowl, perfect for those chilly days when you just don’t want to leave the house.
Steps
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- Begin by removing any usable turkey meat from the carcass and setting it aside for later. Place the turkey carcass, along with any remaining skin and bones, into a large stockpot and cover it with cold water.
- Add any unused drippings, giblets (except the liver), quartered onion, chopped carrots, celery, parsley, thyme, a bay leaf, and peppercorns to the pot. Bring it to a boil over high heat, then reduce to a simmer, skimming off any foam that rises to the surface.
- Season the stock with salt and pepper, using about 1 teaspoon of salt and 1/2 teaspoon of pepper. Let the mixture simmer for at least 4 hours, partially covered, while continuing to remove any foam.
- After simmering, remove the bones and vegetables from the pot and strain the stock through a fine mesh sieve. For a more concentrated stock, reduce it further by cooking uncovered.
- Heat butter or turkey fat in a large pot over medium-high heat and sauté the chopped carrots, onions, and celery until the onions are softened, about 10 minutes.
- Add minced garlic to the pot and cook for another minute until fragrant. Pour in the strained stock, add chopped parsley, poultry seasoning, and additional salt and pepper to taste, then let the soup simmer.
- Stir in noodles or rice and cook until al dente, about 4 minutes for noodles or 15 minutes for rice. Finally, add the reserved turkey meat, shredded into bite-sized pieces, and cook for another minute to heat through. Adjust seasonings if needed.
Ingredients
- 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (except the liver)
- Cold water
- 1 medium to large yellow onion, quartered or cut into thick wedges
- 1 to 2 carrots, roughly chopped (can include tops)
- 1 celery rib and some celery tops, roughly chopped
- Several sprigs of fresh parsley
- 1 to 2 sprigs of fresh thyme, or 1 teaspoon of dried thyme
- 1 bay leaf
- 5 to 10 peppercorns
- Kosher salt
- Freshly ground black pepper
- 1 to 2 tablespoons of butter or turkey fat
- 1 to 1 1/2 cups of chopped carrots
- 1 to 1 1/2 cups of chopped onion
- 1 to 1 1/2 cups of chopped celery
- 2 cloves of garlic, minced
- 3 to 4 quarts of the turkey stock you just made
- A few sprigs of fresh parsley leaves, chopped (2 to 4 tablespoons)
- 2 teaspoons of poultry seasoning (or a mix of ground sage, thyme, marjoram, or a bouillon cube)
- Kosher salt and freshly ground black pepper to taste
- 4 to 8 ounces of egg noodles or 1/2 to 1 cup of dry rice (optional)
- 2 to 4 cups of leftover chopped or shredded cooked turkey meat (do not use the meat from making the stock)
Nutritional Values
Calories: 2544 | Fat: 80g | Saturated Fat: 24g | Cholesterol: 688mg | Sodium: 6664mg | Carbs: 184g | Dietary Fiber: 8g | Total Sugars: 80g | Protein: 264g | Vitamin C: 56mg | Calcium: 408mg | Iron: 16mg | Potassium: 6624mg
FAQ
- How long can I store leftover turkey noodle soup in the refrigerator?
- You can keep leftover turkey noodle soup in an airtight container in the refrigerator for 3 to 5 days. To maintain the soup’s texture, cook the noodles al dente, as they may soften and absorb more broth over time.
- Can I freeze turkey noodle soup, and for how long?
- Yes, you can freeze turkey noodle soup for up to 6 months. For best results, consider cooking the noodles separately and adding them when serving to maintain their texture after thawing.
- How can I remove excess fat from the turkey broth?
- To remove fat from the broth, chill it in the refrigerator overnight. This allows the fat to solidify at the surface, making it easy to scrape off. Alternatively, you can press plastic wrap onto the surface of the broth; the fat will adhere to the wrap for easy removal.
- What vegetables can I add to turkey soup for extra flavor?
- You can add a variety of vegetables such as cubed potatoes, zucchini, diced bell peppers, chopped tomatoes, corn, green beans, and peas to enhance the flavor and nutritional value of your turkey soup.
- Can I make the turkey soup in stages?
- Absolutely! You can make the turkey stock one day, chill it, and finish the soup the following day. For even more convenience, consider using a slow cooker to prepare the stock overnight.
Tips
- To prevent noodles from becoming mushy and absorbing too much broth, cook them until they are just firm (al dente). Alternatively, cook the noodles separately and add them when serving, which is also useful if you plan to freeze the soup.
- For a richer broth, keep the turkey skin on when preparing the stock. You can easily remove the fat later by chilling the broth overnight and scraping off the solidified fat.
- If time is a constraint, consider making the stock in a slow cooker overnight. This allows you to prepare the broth one day and complete the soup the next, easing the cooking process.
- Feel free to customize the soup with additional vegetables or spices. Adding ingredients like diced tomatoes, a bay leaf, or some curry powder can enhance the flavor, while vegetables like zucchini, green beans, or corn add texture and variety.
Equipment
- Large Stock Pot (at least 8 to 12 quarts)
- Fine Mesh Sieve or Strainer
- Cheesecloth (if you are using a regular strainer)
- Slow Cooker (optional, if you want to make the stock overnight)
- Airtight Containers (for storing leftovers)
