The first step is to make the stock, which you can get started on right after dinner. Another option is to cook the noodles on their own in broth or water and add them for serving. This works well for freezing the soup, too. You can freeze this soup for up to 6 months.
Other Vegetables To Add To This Soup
Cubed potatoesZucchini or other squashDiced bell peppers of any colorChopped tomatoesCanned, frozen, or fresh cornGreen beansPeas
Turkey Soup in 2 Easy Steps
To make this turkey soup easier, you can make the broth one day, chill it, and finish the soup the next day. Even easier? Make the stock in a slow cooker overnight.
Removing the Fat From the Broth
You may be tempted to remove the turkey skin before making the broth, but for the best flavor, keep it on! The turkey skin adds a ton of body and depth to the broth, and you can just skim off the fat later. To remove the fat, cool the broth. Then, place the whole stockpot into the refrigerator to chill overnight. The next morning you can easily scrape the fat off the top. If you don’t have the time for overnight chilling, you can also remove the layer of fat on top by placing plastic wrap on top. The fat will cling to the plastic and will be easily discarded. It’s not an eco-friendly method, but it works when you’re pressed for time.
More Ways to Use Leftover Turkey
Turkey Chili Hot Turkey Sandwich Turkey Tetrazzini Turkey Tacos with Cranberry Salsa Curry Turkey Salad
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them Cold water 1 medium to large yellow onion, quartered or cut into thick wedges 1 to 2 carrots, roughly chopped (can include tops) 1 celery rib and some celery tops (roughly chopped) Several sprigs fresh parsley 1 to 2 sprigs fresh thyme, or 1 teaspoon dried thyme 1 bay leaf 5 to 10 peppercorns Kosher salt Freshly ground black pepper
For the soup:
1 to 2 tablespoons butter or turkey fat 1 to 1 1/2 cups chopped carrots 1 to 1 1/2 cups chopped onion 1 to 1 1/2 cups chopped celery 2 cloves garlic, minced 3 to 4 quarts of the turkey stock you just made A few sprigs fresh parsley leaves, chopped (2 to 4 tablespoons) 2 teaspoons poultry seasoning (more to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube Kosher salt and freshly ground black pepper to taste 4 to 8 ounces egg noodles or 1/2 to 1 cup dry rice (optional) 2 to 4 cups leftover chopped or shredded cooked turkey meat (don’t use any of the meat from making the stock)
Add any drippings that weren’t used to make gravy and any giblets (not the liver) that haven’t been used already. Add thickly sliced onion, chopped carrots, celery, celery tops, parsley, thyme, a bay leaf, and some peppercorns to the pot.
Make the Turkey Soup
Cook until the vegetables are cooked through. Add salt and pepper to taste.
