Mom’s Turkey Soup

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.
The first step is to make the stock, which you can get started on right after dinner.

Mom’s Turkey Soup Recipe

The amounts shown are a guideline. Improvise at will depending on the ingredients you have on hand and how much soup you are making.

Ingredients:

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water
• 1 medium to large yellow onion, quartered or cut into thick wedges
• 1 to 2 carrots, roughly chopped (can include tops)
• Several sprigs of fresh parsley
• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
• 1 bay leaf
• 1 celery rib (roughly chopped) and some celery tops
• 5 to 10 peppercorns
• Salt
• Pepper

For the soup:

• 1 to 1 1/2 cups each, chopped carrots, onion, and celery
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• A couple cloves garlic, minced
• Seasoning  - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• 2 cups or more of leftover chopped or shredded cooked turkey meat
• Salt and pepper to taste
• Egg noodles or rice (optional, skip egg noodles for gluten-free version)

Read More: Mom’s Turkey Soup