Monday’s Menu: Post-Thanksgiving Turkey Soup

Thanksgiving has come and gone and I am sure you are sick of turkey sandwiches by now! So, why not use all that leftover turkey for some delicious Turkey Soup? I like to keep my turkey soup simple by using only celery and carrots, you can add more veggies if you like.  Here is my basic soup recipe which  is always a huge hit with my family.

~Erika

Turkey  Stock

Ingredients: 

• Thanksgiving Turkey Carcass (Meat and Bones)
• 6 chopped carrots
• 1 large yellow onion quartered
• peppercorns
• 6 stalks celery
• parsley
• bay leaf

1 Remove all the turkey meat from the turkey carcass.

2 Put the leftover bones and skin into a large stock pot or dutch oven and cover with water by an inch. Add a yellow onion that has been quartered, some chopped carrots, parsley, a bay leaf, celery tops, and some peppercorns.

3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer.

4 Simmer for at least 4 hours, occassionally skimming off any foam that comes to the surface. Add water to keep the level above the bones.

6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

Turkey Soup

Ingredients:

• 6 Carrots peeled and chopped
• 1 yellow onion chopped
• 6 celery stocks chopped
• leftover turkey meat from the carcass
• wide egg noodles
• salt and pepper