Turkey or chicken soup? I’d choose Turkey! It has a bold, poultry flavor that is so tasty and delicious!
If you discard the Thanksgiving turkey carcass, you are losing out! I use it after every Thanksgiving, sometimes making the turkey soup right away and having it later in the evening. Sometimes I freeze the carcass to make to make the turkey soup later. It all depends on how much time I have. Sometimes I make the turkey broth with the vegetables and seasonings and freeze that in small containers to add the noodles later on whenever I want turkey soup.
During the year I make turkey soup with turkey parts, buying the wings, legs, and neck along with some breast meat. The cooked turkey carcass gives you an opaque broth, and the uncooked turkey parts give you a clearer broth. Both are delicious!
Pictured is the clear turkey broth I made starting with uncooked turkey parts.
This is an “about” recipe, depending on how large a turkey carcass you have, or how many turkey parts you use.
Flavor the broth with salt and pepper to your taste. Use as many carrots and celery you want. It will come out great!!
Sometimes I might feel like putting in some small pieces of tomato which is how my aunt Rose always made it.
Add whatever veggies you like and make it your own!
I hope you never throw away the Thanksgiving turkey carcass and will try making a great tasting turkey soup with it!
- 2 large Soup Pots
- 1 Turkey Carcass any size, OR turkey parts: wings, legs, breast, neck, any combo, any amount
- 4 cups turkey chopped (about 4 cups)
- 20 cups water about
- 6 carrots peeled, sliced.
- 1 onion chopped.
- 2 stalks celery sliced
- 1/4 teaspoon Poultry seasoning I use Bell's Poultry Seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 3/4 pound pasta flat noodles
- Place the turkey carcass, or turkey parts in a large soup pot. Cover it with water about 2 inches higher than the carcass, or the turkey parts. Season the water with a sprinkle of salt and pepper.
- 2. Bring the water to a boil over high heat, then reduce the heat to medium low and let it simmer about 35-40 minutes, or until the meat falls off the bone when tested with a fork.
- 3. Meanwhile steam the carrots, celery, and onions in the microwave or on the stove top until tender. Set aside.
- 4. Boil the flat noodles in salted water by following the package directions. Drain. Set aside.
- 5. Put a large, very fine sieve over another large soup pot and drain the broth. Put the broth into a clean soup pot and set it aside.
- 6. Let the meat on the bone cool a bit in the sieve, then with your hands break apart the turkey meat from the bones and chop the turkey meat into small pieces. Add the turkey meat and vegetables to the broth.
- 7. Season the broth with salt and pepper. Add in the poultry seasoning and stir to mix well.
- Stir in the drained pasta noodles and the parsley. Stir. Heat the turkey soup for a minute or two on medium high heat to bring the soup to a simmer, then keep it on medium low until ready to serve.
- 8. Serve with grated Romano or Parmesan cheese.