This soup is one of the best things to come from roasting a turkey. It is yummy and hearty, a true comfort food. I started making it when the kids were little and I didn’t know what I was doing. I originally used rice instead of noodles, and I usually added too much rice and it turned out more like a turkey hash. My son Isaac still will not eat it because one time he took a spoonful, and got a turkey bone. It has been a work in progress, and has evolved to something great!
I grew up watching mom make this, and I personally love it when it turns into a turkey and rice hash. We both do this a little differently so we will be sharing our knowledge together in this post. Mom, Cindy will be in green, and I, Corinne will be in blue.
We are not posting a printable recipe because it really isn’t a recipe as much as a process. You will need:
- A large pot, small stock pot
- Water
- Bay leaves (optional)
- Kosher Salt or table salt
- Mesh Strainer
- Large Bowl
- Large baking sheet
- Tongs
- Slotted Spoon
- Pasta or Rice
- Vegetables for soup. Options are onions, carrots, celery, mushrooms, broccoli, frozen peas etc.
After the turkey is carved I place the carcass into my largest pot, or a small stockpot large enough to fit all the bones with enough room to fill with water about 1-2 inches about the bones.
Stick it in the refrigerator until you are ready to make soup. When you’re ready fill the pot with water to a couple inches above the top of the bones.
I put it on high until it comes to a boil, then turn the heat to medium low to achieve a low simmer. I put the lid on at a slight tilt to let some steam out, but not all. If the liquid boils away too quickly I add another few cups to raise liquid level.
I like to throw in a couple of bay leaves, and 2 teaspoons of kosher salt at this point. Simmer 3 to 4 hours.
I use large tongs and a slotted spoon to lift out all the pieces. I like to spread the meat and bones over a large jelly roll sized baking sheet. It cools faster, and gives you more room to work.
I always pour the broth through a mesh strainer into a large bowl. At this point you can let it cool, and bag up for the freezer, or put it back into the pot to make soup. I make bone broth almost every time I buy a Rotisserie Chicken so that I have it on hand for soups and sauces. It freezes and thaws great!
When you take it out to thaw place it on a tray. Plastic bags can easily get a little tear, and it’s really sad to come home to your thawing bone broth leaking out all over the counter top.
Sometimes I put the meat from the bones into the broth to freeze it all together.
Add chopped onion (I do one large onion) and simmer about 15 minutes. Then throw in carrots, celery and peas. Fresh, frozen, or dehydrated. Cook in broth accordingly.
Add roughly chopped mushrooms if desired. Mushrooms are great if you are going for a more earthy or rustic soup.
Bring broth to boil and add noodles. How much? Well every pot varies. Lets say I generally put in about half a pound. Do whatever noodles you like!
These are my favorite Turkey or Chicken soup noodles!
OR if you are feeling fancy you can skip pasta and rice, and put in tortellini. The first time I did this my kids thought it was a special occasion!
At this point I thicken the broth a little. Corinne does NOT thicken her soup. She likes hers more brothy. I like mine more fattening.
***Mix about 4 tablespoons of flour into cold water using a whisk or a fork. Pour through strainer into simmering soup while stirring.
Salt and pepper well to taste. I also add about 2 teaspoons of crushed thyme.
Now that the carcass has cooled, pull all the usable meat off, breaking or cutting into bite size pieces.
Add into soup.
Now find some fabulous bread to serve with this and you have a fabulous meal!