One of my favorite things to do with the leftovers from Thanksgiving is make Turkey Noodle Soup. The broth that comes from this soup is so rich and full of flavor! This is one of those soul satisfying dishes!
What you need:
- Turkey Carcass (after you carve all the meat you want off the turkey save the carcass!)
- Celery (The leaves have the most flavor, throw them in!)
- Onion (you can even throw in the ends that you would normally throw away)
- FRESH Garlic (smash them and use the peel and all)
- left over green beans
- Noodles (I like the extra wide!)
- Salt & Pepper to taste
- 2 tsp Poultry Seasoning
- 2 tsp Sage
What you do:
- Fill up a large pot with water (not too full you need to fit the carcass in!)
- Add the Turkey carcass, The veggies, and seasonings & S&P to taste
- Allow the broth to cook for a couple of hours at least. I like to actually do mine for 8 hours.
- When the broth is finished it should be a rich brown color. Place paper towels in a colander and place the colander over another large pot.
- Take the Carcass out of the pot and strain the juices and everything into the colander
- Place the second pot back on stove
- Dice Fresh carrots, celery, and onion (not the ones you used to make the broth) Place in the pot with left over shredded up Turkey and leftover Green Beans – adjust S & P
- Let simmer for approx. 10-15 min then add the noddles
- Once the noodles are cooked, serve in a bowl with chipped chives or spring onions on top.
- Eat and be happy!
Want to cut the carbs? Add more veggies and do away with the noodles! You can add left over squash, sweet potato, peas, or any veggie you want and turn it into a vegetable soup!
If you don’t want to make soup right away, you can refrigerate the broth or freeze it to use another time!