Recipe by JenniferK2
I try to always make turkey soup after the holidays and have tried many different recipes. This year I decided to"wing" it and make my own and thought it was the best yet! Use whatever leftovers you have on hand. I put in mashed potatoes, stuffing, green bean casserole, creamed carrots and gravy. For the noodles, a small variety work best - ditalini, fine egg noodles, small shells, etc.
- 1 turkey carcass (from a 18-20 lb turkey)
- 6 quarts water
- 6 chicken bouillon cubes
- 3 stalks celery, finely chopped
- 1 small onion, chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 5 -6 cups mashed potatoes (and other leftovers such as veggies, stuffing, etc)
- 1 tablespoon parsley
- 8 ounces noodles, cooked and drained
Directions See How It's Made
- Place turkey carcass in large stock pot (break up if necessary). Add water, bouillon, celery, onion, salt, pepper and bay leaves.
- Bring to a boil; reduce heat and simmer 2 hours, covered.
- Remove carcass and any loose bones and skin. Skim top if necessary. Let carcass cool.
- Meanwhile, chop up leftovers and add to soup. If adding stuffing and/or mashed potatoes, stir well until dissolved/broken up (these make nice thickeners). Continue simmering while preparing meat.
- Remove meat from bones, shred or chop into bite-sized pieces. Add meat, parsley and (cooked) noodles to soup; stir well. Simmer 15-20 minutes. Remove bay leaves.
- Note - if you do not have enough leftovers to equal 5-6 cups, you can supplement with fresh or frozen veggies of your choice. You will need to simmer them a little longer. Depending on what leftovers you add, you may need to adjust the salt and pepper you use.