Turkey Carcass Soup
Posted at http://mynew30.blogspot.com/
1 leftover turkey carcass
2 cartons of turkey stock, if available or Rachael Ray chicken stock
water to cover, if needed
2 large pinches of salt
1 celery rib with leaves, cut into large chunks
1 large carrot, cut into large chunks
1 medium onion quartered
1 large bay leaf
1 tablespoon Orrington Farms chicken base
1-2 garlic cloves, chopped
1 stalk of celery, sliced
1 large carrot, sliced
1/2 a large onion, diced
1 t. thyme
generous sprinkling of pepper
2 cups of leftover turkey, chopped
large handful of frozen peas or whatever veggies you want
Egg noodles or cooked rice
Parsley for garnish, if desired
Pick the carcass pretty clean and break it up, splitting off the bones. Place the carcass in a tall stockpot, add the turkey or chicken stock, and additional water only if needed to cover the carcass. Cover pot and bring to a boil, reduce heat, remove the lid and simmer (do not boil!!) uncovered, skimming off any foam that accumulates. When foam subsides, add the salt, celery, carrot, onion, and bay leaf. Cook, uncovered, at a steady, slow simmer for about 2 hours.
Strain, but reserve the broth - don't pour the broth out!! Discard the vegetables. Put the broth back into the stockpot. To the broth add in the chicken base, garlic, celery, carrot, and onion. Sprinkle in thyme and pepper. Allow to low simmer until vegetables are tender.
Add the leftover turkey meat, peas and the noodles* to the broth and simmer until noodles are tender. Garnish with a sprinkle of parsley if desired.
*Alternatively you may also cook the noodles separately and then spoon cooked noodles into a serving bowl and ladle the soup on top. I personally prefer this way because the noodles tend to soak up a lot of the broth of the soup otherwise.
Tip: If you are making this ahead and have time, you may also let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily scoop it off.