Thursday, November 27, 2008

Turkey Carcass Soup

A leftover turkey carcass and some leftover turkey can make a delicious turkey noodle soup!

Don't throw away that leftover turkey carcass. Turn it into a warm and comforting turkey soup.

Here's how to make it.

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Turkey Carcass Soup
From the Kitchen of Deep South Dish

Stock:

1 leftover turkey carcass
2 (32 ounce) cartons of turkey or chicken stock
Water to cover, if needed
2 large pinches of salt
1 celery rib with leaves, cut into large chunks
1 large carrot, cut into large chunks
1 medium onion quartered
1 large bay leaf

Soup:

1 tablespoon chicken base
1-2 garlic cloves, chopped
1 stalk of celery, sliced
1 large carrot, sliced
1/2 a large onion, diced
1 teaspoon thyme
Freshly cracked black pepper, to taste
2 cups of leftover turkey, chopped
Large handful of frozen peas or whatever veggies you want
Egg noodles or cooked rice
Parsley for garnish, if desired

Pick the carcass pretty clean and break it up, splitting off the bones. Place the carcass in a tall stockpot, add the turkey or chicken stock, and additional water only if needed to cover the carcass. Cover pot and bring to a boil, reduce heat, remove the lid and simmer (do not boil) uncovered, skimming off any foam that accumulates. When foam subsides, add the salt, celery, carrot, onion, and bay leaf. Cook, uncovered, at a steady, slow simmer for about 2 hours.

Strain, but reserve the broth - don't pour the broth out!! Discard the vegetables. Put the broth back into the stockpot. To the broth add in the chicken base, garlic, celery, carrot, and onion. Sprinkle in thyme and pepper. Allow to low simmer until vegetables are tender.

Add the leftover turkey meat, peas and the noodles* to the broth and simmer until noodles are tender. Garnish with a sprinkle of parsley if desired.

*Alternatively you may also cook the noodles separately and then spoon cooked noodles into a serving bowl and ladle the soup on top. I personally prefer this way because the noodles tend to soak up a lot of the broth of the soup otherwise.

Note: If you are making this ahead and have time, you may also let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily scoop it off.

More Soup Recipes

Source: http://deepsouthdish.com

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4 comments:

  1. Excellent. Just made this and added a raw roughly chopped jalapeno to the stock. Added some kick to the finished product. Added frozen corn and peas to finish it. Excellent is an understatement. VERY good. Thanks a ton. Also, easily made gluten free as I have celiacs. Thanks!

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  2. Made this soup today for my boyfriend who is under the weather...followed all ingredients to a T and added 1 teaspoon of Sriracha for some warmth...it was amazing! Thank you so much for posting this recipe. Yummy!

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    Replies
    1. You're very welcome Brandy & thanks for stopping by to let me know you enjoyed the soup! I hope that your boyfriend is on the mend - the change in weather and big events with lots of people get me every time and when I start feeling buggy, this or the chicken noodle hits the spot!

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