One of my favorite things to do after Thanksgiving is to make “Leftover Soup” with the Turkey Carcass. The homemade Turkey stock is just unbeatable and so darn good. Plus, when you’re stuffed from Thanksgiving, just a nice bowl of warm soup the next day(s) is all you need. Kids love it. Parents love it. We all love it! Now don’t throw that carcass away and try whipping up this awesome Leftover Thanksgiving Turkey Noodle Soup for the family this year.
Side note: You can easily keep this Gluten-Free by using Brown Rice Fusilli Pasta! Or keep it Paleo and do a “no noodle” soup!
Homemade Turkey Stock Recipe:
Leftover Turkey Carcass
4 Quarts of Water (1 Gallon)
2 celery ribs, cut into large chunks (celery leaves included)
2 carrots, cut into large chunks
1 bay leaf
1 onion, cut into fourths
A couple of sprigs of fresh parsley
1 small sprig of fresh rosemary (optional, not necessary if you do not have it lying around.)
2 leaves of fresh sage (optional, not necessary)
2 cloves of garlic
Method: Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer on low for at least 4 hours (stirring occasionally). Discard Turkey Carcass. Strain to separate the broth from the other ingredients. Throw away the veggies/herbs/turkey remains. Place the broth back on stove over medium heat to get started on your soup. (You can freeze just the broth for up to 2-3 months!)
Leftover Thanksgiving Turkey Noodle Soup:
3 1/2 – 4 Qts. of Homemade Turkey Stock (recipe above)
3 tbsp. olive oil
1 yellow onion, chopped
4 stalks of celery, chopped coarsely
3 carrots, chopped coarsely
4 large green Kale leaves, stems removed then chopped coarsely
1 cup of frozen peas
1 cup of sliced bella mushrooms
1 box or bag of Fusilli Pasta
1. If you just finished making your Turkey Stock, it is already pretty hot. If that is the case, start with your large pot of Turkey Stock over low heat. If it has been chilled, bring it up to a boil over medium-high heat then turn it down to low.
2. Heat a separate large skillet over medium-high heat. Add olive oil, onions, celery and carrots and saute for about 5 minutes. Add the saute mixture to your Turkey Stock. Cover and cook on low for about 1 hr, or until carrots are very tender to the touch.
3. When you are about 15 minutes from eating, add your kale, your sliced mushrooms and your frozen peas. Let cook on low for about 15 minutes.
4. While your kale/mushroom and peas are cooking, in a separate pot cook your pasta according to package instructions. Drain, set aside and toss with about 1 tablespoon of olive oil so it does not all stick together.
5. In a soup bowl, place a large spoonful of pasta in the bottom of the bowl then ladle a couple of scoops of the soup over the pasta. (I never add the pasta to my actual soup mixture on the stove. Pasta grows and soaks up all of your good broth so keep them separate always!)