Homemade Turkey Soup

• Meat

  • 1 Turkey carcass
  • 2 cups Turkey meat
  • 1 batch Turkey stock

• Produce

  • 2 Bay leaves
  • 4 Carrots, large
  • 4 Carrots
  • 9 Celery stalk
  • 2 Onions, large
  • 1 Thyme, fresh

• Pasta & Grains

  • 1 bag Egg noodles

• Baking & Spices

  • 1 tbsp Peppercorns
  • 1/4 cup Salt
  • 1 Salt and pepper

• Liquids

  • 1 Water

Found on mantitlement.com

Description

Ingredients

• 1 leftover turkey carcass, picked clean of meat and large pieces of skin and fat
• 4 large carrots, peeled and chopped into large pieces
• 2 large onions, peeled and cut in fourths
• 5 celery stalks, including the leafy tops, cut into large pieces
• 2 bay leaves
• ¼ c. salt
• 1 T. peppercorns
• water
• 1 batch of turkey stock
• 4-5 carrots, peeled and diced
• 4 celery stalks, diced
• 2 cups leftover turkey meat
• 1 bag (12 oz) egg noodles
• fresh thyme for garnish
• salt and pepper to taste

Directions

• Add the turkey carcass to a large stock pot.
• Add in the onions, bay leaves, carrots, celery, salt and peppercorns.
• Fill the pot with enough water to just cover the turkey, too much water will result in a weak stock.
• Set the heat to high and bring to a boil.
• Once boiling, turn the heat down to a good simmer and let cook for 2-3 hours.
• Drain the stock into another smaller stock pot and let cool.
• Once cooled for about an hour on the counter, put in the refrigerator to chill for 3-4 hours or even overnight until you can see the fat start to separate to the top.
• Skim the fat off the top as much as you can and place your pot back on the stove.
• Add in the diced carrots, celery and salt and pepper to taste and cook 15 minutes or until the vegetables are tender.
• Add in your pasta and turkey pieces and cook until the pasta is done, another 10 minutes.
• Test for seasonings again and serve.