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This turkey soup started in my mom's kitchen the day after Thanksgiving when the house still smelled like roast turkey and pie. She'd save every bit of that bird turning leftovers into something even better than the holiday meal itself. Now I make it just like she did watching the stock simmer and bubble filling my own kitchen with memories.
Pure Comfort
Something magical happens when you turn that leftover turkey into rich golden soup. The stock gets deep and flavorful while the meat stays tender and juicy. I love making a big pot on lazy weekend afternoons some for now some for the freezer perfect for those nights when cooking feels like too much work.
What You Need
- Turkey Bits: Save that carcass and any leftover meat even the skin adds flavor.
- Fresh Veggies: Carrots celery onions the classics mom always used.
- Extras: Bay leaves peppercorns and fresh parsley bring everything together.
- Add Ins: Egg noodles or rice if you want something heartier.
Let's Cook
- Make Your Stock
- Cover that turkey carcass with cold water add veggies and herbs let it bubble away for hours.
- Strain and Clean
- Fish out all the bones strain everything nice and clear pick off any good meat.
- Build Your Soup
- Fresh carrots celery onions into the strained stock cook until tender.
- Finish With Love
- Add your turkey meat back in maybe some noodles taste until it's just right.
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Kitchen Secrets
Keep that turkey skin on while making stock it adds so much richness. Cook your noodles separate if you're planning leftovers keeps them from getting mushy. Want to remove extra fat? Pop the stock in the fridge overnight it'll rise right to the top easy to scoop off. Little tricks I learned watching mom in her kitchen.
Serve It Right
Nothing beats warm crusty bread alongside this soup perfect for soaking up every drop. Sometimes I add a simple green salad on the side makes it feel like a real meal. My kids love shaking hot sauce on theirs while I stick to fresh parsley just like mom did.
Save Some For Later
This soup keeps beautifully in the fridge about 5 days in a good container. For freezing leave out the noodles or rice stock freezes better that way. When you're ready just warm it gentle on the stove toss in fresh noodles instant comfort on a cold night.
Mix It Up
Try adding diced tomatoes gives everything a nice tang. Need gluten free? Rice or quinoa work great instead of noodles. Sometimes I toss in whatever vegetables look good at the store zucchini green beans fresh corn in summer mom would approve of using what's on hand.
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Make It Your Own
Fresh sage adds something special reminds me of stuffing. Sometimes I stir in a splash of cream makes it rich and silky. My aunt always added golden raisins for sweetness funny how every family makes it their own way but it's still somehow exactly what you remember from childhood.
Frequently Asked Questions
- → How long can I store this turkey soup?
The soup can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months in an airtight container.
- → Can I make this soup without the noodles?
Yes, you can skip the noodles or replace them with rice. The soup is also delicious with just the vegetables and turkey meat.
- → What's the best way to make the stock?
Use the turkey carcass with vegetables and herbs, covered in cold water. Simmer for at least 4 hours, skimming occasionally for the clearest stock.
- → Can I use store-bought stock instead?
While homemade stock gives the best flavor, you can use store-bought stock. Choose a low-sodium variety so you can control the salt content better.
- → How can I make the soup more flavorful?
Add more herbs like thyme and sage, or include a splash of white wine. You can also add a dash of hot sauce or some diced tomatoes for extra flavor.