We didn’t get our Thanksgiving in November, so we did it in April instead.
This soup was the end result of the turkey carcass. Worth the time and a great recipe for freezing or sharing.
Servings: 12
Calories: 66kcal
Equipment
- 2 large bowls
- Stock Pot
Ingredients
- 1 turkey carcass
- 3 stalks celery scrubbed, leaves on
- 1 red onion peeled and halved
- 3 carrots scrubbed unpeeled
- 1 gallon water
- 2 tbsp sea salt
- 1 tbsp adobo seasoning
- 10 peppercorns
- 4 bay leaves
soup
- 3 carrots peeled and sliced
- 3 stalks celery
- 2 1/2 cups diced turkey meat
- 2 tsp truffle oil
- 2 shallots
- 1 12 oz package wide egg noodles
- 1 tbsp dried tarragon
- 2 tsp dried thyme
- 1 tbsp dried parsley
Instructions
- Scrub carrots, leave unpeeled
- Scrub celery well, slicing off bottoms but keep eaves intact
- Peel and halve red onion
- Split carcass in two and lay on top of vegetables
- Add enough water to cover turkey carcass,
- Add bay leaf, peppercorns and salt and adobo
- Over medium heat, bring to a low boil
- Lower heat to low/medium and let simmer, stirring only occasionally for 2 1/2 hours
- Strain broth into large bowls and set aside
- Remove bay leaves, carrots, onion and celery and discard
- Allow bones to cool and remove whatever meat is available
- Add a small amount of olive oil to the stock pot. add sliced carrots, sliced celery and shallots
- Cook down on high heat for about 5 minutes
- Add turkey meat and broth and bring to a low boil
- Add bag of egg noodles and let cook another 8 minutes on medium heat.
- Serve immediately
Notes
Great for freezing or sharing
To freeze, I double bag the soup in two Ziploc bags and lay flat in the freezer for easy stacking.
Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 1253mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5225IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Let us know how it was!
