Day After Thanksgiving Soup

Recipe by ellie_
READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 1
    cooked turkey carcass, chopped in big pieces in order to fit in the soup pot
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    stalk celery, chopped
  • 2 -3
    cloves garlic, crushed
  • 1
    pinch dried thyme or 1 pinch subsitute dried sage
  • 6 -12
    cups water
  • 3
    chicken bouillon cubes (optional for added flavor)
  • 1
    tomatoes, chopped (or add 1 six-ounce pan tomato paste or 1 can tomato juice, depending on what is on hand)
  • turkey gravy (optional)
  • pan juices (optional)
  • For soup
  • 6 -8
    ounces pasta (small shapes or egg noodles) or 1/2 cup uncooked rice
  • 1
    stalk celery, sliced
  • 2
    carrots, peeled and sliced
  • 1
    cup mushroom, sliced (or subsitute another vegetable-green beans is also good)
  • 3
    tablespoons parsley, minced
  • salt and pepper, to taste
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DIRECTIONS

  • Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
  • Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
  • Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
  • Reduce heat and simmer for 2-3 hours.
  • Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
  • Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
  • Stir in parsley and salt and pepper.
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