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Turkey Noodle Soup

Turkey Noodle Soup

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Course Soup
Cuisine American
Servings 8

Ingredients
  

Broth

  • 1 or more leftover Turkey carcasses or equivalent amount of turkey and chicken bones.
  • 1 medium onion, cut into large wedges
  • 2 unpeeled carrots, cut into 2 inch chunks
  • 4 celery stalks, cut into 2 inch chunks
  • 6 or more garlic cloves, peeled
  • 6 quarts cold water

Soup

  • 4 quarts water
  • 1/2 pkg vermicelli
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 3 cups leftover turkey, cubed
  • 1/4 cup minced parsley
  • 2 1/2 tsp salt
  • 2 tsp dried thyme leaves
  • 1 tsp black pepper

Instructions
 

  • Place the turkey carcasses or bones, carrots, onion, celery, and garlic for the broth is a large roasting pan coated with cooking spray. Bake, uncovered, at 400 degrees for 1 hour, turning every 20 minutes.
  • Transfer the carcasses, bones, and vegetables to a large stock pot. Add 4 quarts cold water. Use the other 2 quarts to deglaze the roasting pan and add to the pot. Bring to a boil. Reduce heat; cover and simmer for 3 to 4 hours.
  • Cool slightly. Strain broth; discard bones and vegetables. Set the stockpot in a cold water or ice bath until the broth cools. Stir and skim as necessary. At this point you can refrigerate overnight and skim in the morning.

Notes

The broth ingredients make extra for a later day.  Pack in plastic storage containers and freeze.