It is coming to that time of year when colds and flu are going to be everywhere. I love having a big batch of soup on hand in the freezer to pull out on those days when my family is starting to feel a little yucky. This soup freezes well, tastes and smells amazing when they may not want to eat something too heavy.
I always pick up extra turkeys around Thanksgiving when they are super cheap to cook during the year. This soup was from a 23 lb. turkey. We roasted the turkey on a Sunday afternoon for dinner then picked the carcass clean to roast the bones for soup. I usually don’t roast the bones but it definitely adds to the depth of flavor of the soup.
I used packaged egg noodles but you can easily make your own. I found a great Amish style egg noodle that we love. It is hearty and heavier than most egg noodles and add a great bite to the soup. I have no affiliation with this product and receive no compensation for recommending it other than I really liked it.
- 1 large Turkey Carcass, picked clean of meat
- 1 large stockpot of water enough to cover 2″ over the carcass
- salt and black pepper
- carrots, sliced
- celery, sliced
- onion, diced
- turkey, leftovers from carcass
- egg noodles
- green onion, sliced tops
- Preheat oven to 450 degrees. Place bones on rimmed baking sheet and roast for 20-30 minutes until browned.
- Place roasted bones in stock pot with an additional 2″ water to cover all the bones.
- Allow stock to simmer for 5-6 hours on medium to medium low. Bring to a simmer but don’t allow to rapid boil.
- After 5-6 hours remove bones and skim soup. I added the drippings from the turkey pan at this point into the stock to make it even more tasty!
- Add the turkey, carrots, onion, and celery to the pan. Cook until carrots are desired tenderness.
- Taste and add salt and black pepper to taste.
- Serve over egg noodles with green onions on top as desired.