One of the best things about Thanksgiving is the leftovers. Though we always celebrate the holiday at mom and dad's house, I am usually the happy recipient of the turkey carcass which, within the next day or two, will flavor a huge pot of turkey soup.
Such was the case this year. Saturday while I was cleaning the sideboard, I put a huge stock pot on the stove and started the soup - Saturday night's dinner. Turkey soup is easy to make, and so delicious! Both Kevin and I love soup. It's truly a comfort food for us. A big bowl of steaming soup, a fresh loaf of bread and sweet butter...now THAT'S a meal!
Now Weir Cooking Turkey Soup
2 medium onions, diced
4 carrots, peeled and cut into 1/4" coins
1 celery heart, plus 2 stalks, coarsely chopped (include leaves)
5 14 oz. cans chicken broth
2 cups water
2 1/2 cups diced leftover turkey
2 cups dried egg noodles
1 turkey carcass
2 tablespoons olive oil
Salt if desired
Dash of sage
Place oil in stock pot over medium heat. Add onions and cook until they're just beginning to soften. Add carrots and cook another 2-3 minutes. Add celery; stir to combine and cook for 1 more minute. Place turkey carcass in pot. Pour chicken broth and water in the pot over the carcass. Cover and simmer for about 1 hour. Remove turkey carcass. Add diced turkey and egg noodles. Sprinkle dash of sage and add salt if desired. Cook until noodles are al dente. Enjoy!