Prep 30 mins
Cook 2 hrs
What a rich and nourishing soup. By far my favorite to freeze and take to work for lunch.
- turkey carcass
- 6 quarts water
- 1 cup celery, and leaves chopped
- 3 large onions, chopped
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1 cup carrot, chopped fine
- 4 cups medium egg noodles
- 3 cups frozen peas
- In large covered kettle place turkey cage, bones, S& P,carrots, celery plus half the onions in water.
- Simmer 1 hour.
- Remove the turkey parts and let cool.
- Pick the turkey meat and discard bones.
- Add turkey, remaining onions and cook ten minutes.
- Add noodles to soup.
- Simmer until noodles are tender.
- Add frozen peas to hot soup and serve.
Very easy to make and great for after Thanksgiving turkey left overs. This makes a lot of soup and is very good with homemade noodles. The taste will depend on how your turkey was made. Mine was brined and apple wood smoked so it gave the soup a wonderful taste.
I used this recipe for leftover turkey. It was DELICIOUS! I just halfed the recipe, used chicken broth instead of water, and kept all the noodles...very hearty. My family loved it so much that I intend to try it out with chicken too! Thanks for sharing!
Awesome soup recipe. I used the carcass of a hotel style turkey breast (includes the wings) and the broth was wonderful. I did add one 12.5 oz. can of chicken broth just in case. Followed recipe to a "T" except I realized too late that I was out of celery, so I used some celery salt, also used peas with pearl onions and wide egg noodles. I am not good at making soup and this turned out great. Even my soup hating husband raved about it. Pretty easy too! Thanks for sharing! I am going to use this for chicken soup also.