Ah, leftovers. They have a way of sneaking up on you after a holiday feast, don’t they? That turkey in the fridge, waiting patiently, becomes the hero of this comforting soup—rich, hearty, and somehow nostalgic. It’s like a warm hug in a bowl, perfect for those chilly days when you just want to curl up with a good book or maybe binge the latest Netflix release.
Steps
- Prepare the Turkey Stock: Remove any usable meat from the turkey carcass for later use in sandwiches or the soup. Place the carcass, leftover skin, bones, and any drippings or giblets (except the liver) into a large stock pot. Add cold water to cover the contents by an inch, along with quartered onion, chopped carrots, celery, parsley, thyme, a bay leaf, and peppercorns.
- Simmer the Stock: Bring the pot to a boil on high heat, then lower the heat to maintain a gentle simmer. Skim off any foam that rises to the surface. Add salt and pepper to taste, but keep it light as more can be added later.
- Cook the Stock: Let the stock simmer, partially covered, for at least 4 hours, skimming off foam as needed. Afterward, strain the stock through a fine mesh sieve, removing the solids. If desired, reduce the stock further for concentration by simmering it uncovered.
- Sauté Vegetables for Soup: In a large pot, heat butter or turkey fat over medium-high heat. Add chopped carrots, onions, and celery, cooking until the onions are softened, around 10 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Combine Stock and Ingredients: Pour the prepared turkey stock into the pot with the sautéed vegetables. Add chopped parsley, poultry seasoning, and adjust the salt and pepper. Let it simmer until the vegetables are tender.
- Add Noodles or Rice: If using noodles, add them to the pot and cook until al dente, approximately 4 minutes. For rice, add and cook for about 15 minutes. You can skip this step for a lower-carb version.
- Incorporate Turkey Meat: Shred some of the reserved turkey meat into bite-sized pieces and add it to the soup. Allow it to cook for one more minute to heat through. Adjust seasoning with additional salt and pepper to taste before serving.
Ingredients
- 1 leftover turkey carcass, including any drippings or giblets (except the liver)
- Cold water
- 1 medium to large yellow onion, quartered or cut into thick wedges
- 1 to 2 carrots, roughly chopped (tops included if available)
- 1 celery rib and some celery tops, roughly chopped
- Several sprigs of fresh parsley
- 1 to 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 5 to 10 peppercorns
- Kosher salt
- Freshly ground black pepper
- 1 to 2 tablespoons butter or turkey fat
- 1 to 1 1/2 cups chopped carrots
- 1 to 1 1/2 cups chopped onion
- 1 to 1 1/2 cups chopped celery
- 2 cloves garlic, minced
- 3 to 4 quarts of homemade turkey stock
- A few sprigs of fresh parsley leaves, chopped (2 to 4 tablespoons)
- 2 teaspoons poultry seasoning, or a mix of ground sage, thyme, marjoram, and/or a bouillon cube
- Kosher salt and freshly ground black pepper to taste
- 4 to 8 ounces egg noodles or 1/2 to 1 cup dry rice (optional)
- 2 to 4 cups leftover chopped or shredded cooked turkey meat (excluding meat used in the stock)
FAQ
- How should I store leftover turkey noodle soup?
- You can refrigerate the soup in an airtight container for 3 to 5 days. It’s advisable to cook the noodles until just firm, as they might soften and absorb more broth during storage. Alternatively, consider cooking the noodles separately and adding them when serving, which is also beneficial if you plan to freeze the soup for up to 6 months.
- What vegetables can I add to enhance the turkey soup?
- You can include a variety of vegetables such as cubed potatoes, zucchini, bell peppers, tomatoes, corn, green beans, and peas. Feel free to customize based on your preference or what you have available.
- What is the best method for removing fat from the broth?
- For a flavorful broth, keep the turkey skin while simmering and remove the fat later. Chill the broth overnight in the refrigerator, allowing the fat to solidify on top, making it easy to scrape off. If pressed for time, use plastic wrap to lift off the fat, although this method is less eco-friendly.
- Can I make turkey soup in stages to save time?
- Yes, you can prepare the broth on one day and finish the soup the next. For even more convenience, use a slow cooker to make the stock overnight.
- What variations do readers suggest for this recipe?
- Some readers like to add ingredients such as Italian diced tomatoes, curry powder, baby kale, leftover gravy, raisins, tomatoes, turmeric, rutabaga, sherry, fresh sage, marjoram, and crushed red pepper to personalize the soup.
Tips
- Cook Noodles Separately: For better storage and to prevent them from becoming mushy, cook the noodles separately and add them to the soup just before serving.
- Overnight Broth Method: For an easier preparation, make the broth one day and chill it overnight. This allows the fat to solidify on top, making it simple to scrape off the next day.
- Enhance Flavor with Add-ins: Consider personalizing the soup by adding ingredients like Italian diced tomatoes, baby kale, or leftover gravy for extra flavor and texture.
- Freezing Tips: If you plan to freeze the soup, cook the noodles separately or refrain from adding them until serving. This prevents them from absorbing too much broth and becoming overly soft.
Equipment
- Large stock pot (at least 8 to 12 quarts)
- Fine mesh sieve or strainer
- Cheesecloth (if strainer isn’t fine mesh)
- Slow cooker (optional, for making stock overnight)
