Saturday-After-Thanksgiving Turkey Noodle Soup

• To see 'how to' photos - I've included a link at the end of this post.

• Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup. Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come. Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild. Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . . abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy. Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

• Ingredients and Method

turkey (or chicken) carcass ++ You’ll need 3 cups chopped turkey or chicken

12 cups water

2 chicken bouillon cubes ++ I use Knorr. If using another brand, use 4 chicken cubes.

1 1/4 to 1 1/2 cups chopped baby carrots

1 cup chopped celery

1 cup chopped onion

1 large garlic clove, minced

1/2 tsp. poultry seasoning ++ I like 'Bell's'

1 1/4 to 1 1/2 cups frozen peas ++ The peas are added towards the end… still frozen.

3 cups COOKED egg noodles ++ Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.

1/2 tsp. salt – – or to taste

1/4 tsp. pepper – – or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4 to 1 1/2 cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary. ++ Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer. Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions. Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner. Remove turkey carcass. Allow carcass to cool a bit, then remove and chop meat. You’ll need 3 cups.

Add the chopped meat to broth and vegetables. Add the drained egg noodles, 1 1/4 to 1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve. Enjoy!

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bon appetit