Ingredients:

  • 1 leftover turkey carcass
  • 12 cups cold water
  • 2 medium yellow onions, roughly chopped
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cooked turkey meat, shredded or diced
  • 4 cups cooked egg noodles
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place the turkey carcass, water, onions, carrots, celery, garlic, bay leaves, thyme, peppercorns, apple cider vinegar, and salt in the stockpot. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the broth is flavorful. Skim off any foam that rises to the surface during the first hour of simmering.
  2. Carefully remove the carcass from the pot. Set aside to cool slightly. Strain the broth through a colander or fine-mesh sieve into a large bowl, discarding the solids.
  3. Once the carcass is cool enough to handle, pick off any remaining turkey meat. Discard the bones and skin. Set the meat aside.
  4. Heat the olive oil in the now-empty stockpot over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  5. Pour the strained broth back into the pot. Add the reserved turkey meat and bring to a simmer.
  6. If using noodles, add them to the pot and cook according to package directions (usually 6-8 minutes). If using rice, add it to the pot and simmer until the rice is cooked through (about 15-20 minutes).
  7. Stir in the frozen peas and cook for 1-2 minutes, until heated through. Season with salt and pepper to taste.
  8. Ladle the turkey carcass soup into bowls. Garnish with fresh parsley and serve hot.