Thanksgiving is a time for gratitude, family, and of course, the beloved turkey. But once the feast is over, many people toss the turkey carcass into the trash without a second thought. However, this leftover bird holds immense potential for creating something delicious and comforting—turkey noodle soup. This recipe not only makes use of every part of the bird but also transforms it into a rich, savory broth that can be enjoyed for days.
The Heart of the Soup: Homemade Turkey Broth
The key to an exceptional turkey noodle soup lies in the broth. While store-bought broth is convenient, making your own from the turkey carcass ensures a deeper, more complex flavor. Roasting the bones along with vegetables like onions, carrots, and garlic enhances the richness of the stock. This process takes a few hours, but the result is a broth that surpasses anything you can buy in a box.
To begin, preheat the oven to 400°F. Place the turkey carcass, wings, drumsticks, neck bone, onion, carrots, and garlic in a baking pan coated with cooking spray. Bake for about an hour, turning once. The browned bits left in the pan add extra depth to the broth, so don’t skip this step.
Once the carcass and vegetables are roasted, transfer them to a large stockpot. Add four quarts of cold water and let it simmer for three to four hours. After cooling, strain the broth and refrigerate it overnight. The fat will rise to the top, making it easy to skim off before using the broth in your soup.
Ingredients You’ll Need
Beyond the homemade broth, you’ll need a few other key ingredients:
- Turkey: About 3 cups of cubed cooked turkey. You can use white or dark meat, or substitute with chicken if needed.
- Carrots and Celery: These aromatic vegetables add color and flavor to the soup.
- Egg Noodles: Their chewy texture pairs perfectly with the rich broth.
- Herbs: Parsley and thyme enhance the overall taste of the soup.
How to Make the Soup
After preparing the broth, the next step is to cook the vegetables. In a separate pot, sauté onions, carrots, and celery with unsalted butter until tender. Then, add the warm broth and bring it to a simmer.
Meanwhile, cook the egg noodles separately in boiling water until al dente. Drain and add them to the broth along with the cubed turkey. Let everything simmer together, then season with salt, pepper, and a splash of lemon juice for brightness.
Tips for the Best Turkey Noodle Soup
- Don’t skimp on the stock: A rich broth is essential for a flavorful soup. If you’re short on time, you can use store-bought broth, but adding the turkey carcass will elevate the flavor.
- Cook the pasta separately: This prevents the noodles from becoming mushy and keeps the soup from getting too thick.
- Get ahead if you can: Making the broth the day before allows you to enjoy the soup without the stress of last-minute cooking.
Variations and Substitutions
If you run out of turkey, you can easily swap in chicken meat. For a vegetable-packed version, add peas, bell peppers, tomatoes, or corn. Alternatively, replace the egg noodles with rice for a different texture.
Storing and Freezing
Leftover turkey noodle soup can be stored in an airtight container in the refrigerator for up to four days. To freeze, separate the noodles from the soup to prevent them from becoming soggy. When ready to eat, thaw in the fridge and reheat gently on the stove.
Conclusion
Turkey noodle soup is a fantastic way to use up leftover Thanksgiving turkey and create a comforting meal that’s both nourishing and delicious. With a rich broth, tender vegetables, and chewy noodles, this soup is sure to become a favorite. Whether you make it on the same day as Thanksgiving or save it for later, it’s a perfect way to savor the flavors of the holiday long after the feast is over.
