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Turkey Soup

I had the leftover turkey carcass from Christmas sitting in my fridge, so I decided to make soup with it. This was actually my first time making a stock from the bones, but I think it came out pretty well and the house smelled so divine! Depending on what meat you use in your soup, will make a difference in how rich it is, because of the fat content. I had a lot of dark meat leftover, so my soup tasted richer and heartier. I imagine it would be a bit lighter if you only used the white meat. Normally I’m more of a fan of the light meat, but dark is what I had, and you really can’t tell the difference much in a soup.


– 1 turkey carcass picked as clean as you can get it
– 12 cups of water
– celery, carrots, onion, or any other vegetables you want for added flavor.
– 2 tbsp. garlic

Begin by breaking up your carcass to fit in your stockpot. Give your vegetables a rough chop and throw them in the pot. You won’t be using these vegetables in your soup, so they don’t have to be pretty. Add in your garlic, and the water.
Turn your pot to low, cover, and let cook for 4 hours. Once the time is up get a large bowl and set a colander on top of it. Drain the contents from your stockpot into the big bowl, only reserving the liquid. Let cool completely and then refrigerate.




To assemble the soup:

– 1 bunch celery, chopped
– 7-8 carrots, sliced
– 1/2 a large onion, diced
– 3/4 of a box of any pasta of your choice
– your prepared turkey stock
– the leftover turkey meat
– basil, celery seed, salt, and pepper and any other seasonings of your choice. I like this combination, the basil gives it a slightly sweet note.
– 2 tbsp. butter

In a large stockpot, melt the butter and add in the onion and celery. Sauté the vegetables until the onions are translucent, but not brown. Add in the turkey stock and the carrots. Cook until the carrots are slightly tender. Add in the seasonings that you want and adjust to taste. Finish by adding the noodles and the turkey. Cook until the noodles are tender. Let soup cool to room temperature and then refrigerate, or serve immediately.







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