It’s a stretch to claim that roasting a turkey is just for the purpose of making turkey soup afterwards. In the event that your turkey was underwhelming (maybe the white flesh was a little dry or overdone), the carcass is your second chance for a delicious supper. Using the carcass of the Thanksgiving leftover turkey and some aromatics, you can prepare a delicious broth that you can then use to make turkey noodle soup with the remaining flesh.
If you have a turkey carcass, it’s the finest thing you can possibly do with the leftovers. With a decent pair of kitchen shears, you’ll be able to chop it up into smaller pieces before placing it in the pot. You may freeze the turkey carcass in a zip-top bag and any remaining flesh in a separate container for up to two months if you aren’t ready to make soup right away. It’s a low-cost lunch that makes great use of leftovers and transforms them into a new dish.
The broth can be skipped if you don’t have time or if you don’t have any turkey bones to utilise. On a cold night, nothing beats this hearty and filling supper.
1 turkey carcass from a roasted turkey, with extra meat removed
1 medium onion, quartered
1 fresh or dry bay leaf
2 carrots, peeled and diced
2 stalks celery, diced
8 ounces wide egg noodles, or other dried pasta
1 1/2 cups cooked turkey meat, diced
Kosher salt, to taste
White pepper, to taste
2 tablespoons chopped fresh parsley
Steps to Make It
- Gather the ingredients.
- Place the turkey carcass in astockpot along with a quartered onion and a bay leaf. Cover with cold water (about a gallon), bring to a boil, then lower the heat and simmer for 3 hours.
- Remove the carcass and discard. Meanwhile, strain the broth, rinse out the pot, and return the broth to the pot. You should have between 2 and 3 quarts of broth.
- Bring it to a boil, then add the carrots and celery.Simmer until the carrots are not quite soft, about 2 minutes.
- Add the noodles and cook until al dente according to the package instructions.
- Add the turkey meat and simmer just until it is heated through. Season with kosher salt and ground white pepper to taste.
- Serve right away in bowls garnished with the chopped parsley. Enjoy.
- The broth can be made ahead of time for aquick weeknight soup. Store in the fridge for up to five days.
- A turkey carcass that has been properly stored and refrigerated will last for up to a week.
- The recipe calls for a cup and a half of leftover turkey meat, and it should be a cinch to pick off that much from your turkey carcass. You can also use leftover sliced turkey.
- If you don’t have a carcass or the time, use store-bought chicken or turkey broth and skip making your own. You’ll need eight cups of broth (two quarts).
- You can also make this soup using a large chicken carcass and leftover chicken to make a chicken noodle soup.
How to Store and Freeze
- Leftover turkey noodle soup can be stored in the fridge in an airtight container for up to three days. The longer it sits, the soggier the noodles will become, so eating it fresh is best.
- The turkey broth will keep for up to five days in the fridge and can be frozen for up to three months.
- Turkey soup can also be frozen. Cool and add to an airtight container. Freeze for up to a month, defrosting in the fridge overnight before reheating.
How Do I Spice Up Bland Turkey Soup?
If your turkey broth or soup is feeling lackluster, make sure you’ve seasoned with enough salt and pepper. To add more flavor, try a squeeze of fresh lemon juice, some dried spices like oregano or red pepper flakes, or fresh herbs like parsley or dill.