Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Giving credit where it is due, this is a modification on recipe 3157. The two keys to this soup are that it is SO much better if you grill the turkey with some wood chips - the smokiness just adds so much to it. I also always make this using Trader Joe's wide egg noodles. I'm at the point now where I'll grill a turkey mainly for the soup, using the breast meat for sandwiches

Ingredients Nutrition

Directions

  1. Place broken up carcass in large pot and cover with 5-6 cups of water. Add next 7 ingredients (stopping with the bay leaf).
  2. Heat to boiling, reduce heat, cover and simmer for 1 hour.
  3. Remove bones to a platter to let cool.
  4. Put turkey stock in refrigerator or outside so that the fat can rise and be skimmed off.
  5. Add the parsley, peas, carrots, green beans to the pot. Do NOT add the turkey or noodles yet.
  6. Heat to boiling. Reduce heat and simmer 10 minutes.
  7. Scrape the carcass, then shred the turkey meat into bite-sized chunks and add back to pot. Bring back to a boil.
  8. Add the noodles and cook for 10 minutes.
  9. In a separate pan, melt the butter and add the flour. Cook over low heat, stirring continuously until the flour browns.
  10. Stir into boiling soup.
  11. Simmer for another 5 minutes.