” Turkey or chicken soup? I’d choose Turkey! It has a bolder, 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, sometimes freezing the carcass to make it later, or sometimes making the turkey broth with the vegetables and seasonings and freezing that in small containers to add the noodles later on whenever you want some turkey soup. During the year I make turkey soup with turkey parts, buying the wings, legs, and neck along with the breast meat. The cooked turkey carcass gives you an opaque broth, and the uncooked turkey parts give you a clear broth, both 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 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. Add whatever veggies you like and make it your own! I hope you never throw away the turkey carcass and will try making a great tasting turkey soup with it! Enjoy”!
- Turkey Carcass, any size, OR turkey parts: wings, legs, breast, neck, any combo, any amount
- 4-6 carrots, peeled, sliced.
- 1 small onion, chopped.
- 1-2 stalks celery, sliced
- 1/4 teaspoon Poultry seasoning (I use Bell’s)
- Salt and pepper to taste
- 1-2 tablespoons fresh parsley, chopped
- 1/2- 3/4 pound flat noodles
- 1. Place the carcass, or turkey parts in a large soup pot. Cover with water about 2 inches higher than the carcass, or the turkey parts.
- 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. Drain. Set aside.
- 5. Put a large, very fine sieve over another large soup pot and drain the broth.
- 6. Let the meat on the bone cool a bit, then with your hands break apart the turkey meat from the bones and cut the turkey meat into small pieces. Add the turkey meat to the broth along with the veggies.
- 7. Season the broth with salt and pepper. Add the poultry seasoning and
- stir to mix well. Add the drained pasta noodles and parsley. Stir. Heat all together for a minute, if needed.
- 8. Serve with grated Romano cheese.