Broth (or use prepared chicken or turkey broth)
\n1 leftover turkey carcass from a 12- to 14-pound turkey
\n1 large onion cut into quarters
\n3 ribs celery cut into chunks
\n2 medium unpeeled carrots cut into chunks
\n4 cloves garlic peeled
\n2 bay leaves
\n1 teaspoon poultry seasoning or \u00bd teaspoon ground sage
\n12 cups water
\nSoup
\ntablespoons butter
\ncup finely diced onion
\nribs celery diced
\ntablespoons flour optional
\n2 \u00bd cups leftover cooked turkey diced
\n1 teaspoon salt more to taste
\n1 teaspoon pepper
\n\u00bc teaspoon dried thyme
\n8 oz uncooked dried egg noodles
\n\u00bc cup fresh parsley finely chopped<\/p>\n
\nInstrucciones
\nBroth
\nIf using prepared or store-bought broth, skip ahead to “noodle soup” below. If making homemade broth from a turkey carcass, place all of the broth ingredients in a large soup pot and bring to a boil. Reduce heat to a simmer and cook partially covered for 3-4 hours. This can also be cooked in a large slow cooker for 10-12 hours.
\nLine a strainer with cheese cloth and strain the broth. Discard the bones and vegetables. Let the broth rest at least 20 minutes, skim the fat off of the top of the broth.
\nTaste and season the broth with salt & pepper. Add it back into the pot and simmer uncovered to reduce to 8 cups, about 20 minutes.
\nNoodle Soup
\nCook the onion in butter until softened, about 3 minutes. Stir in flour and seasonings and cook for 1 minute. Add celery and carrot and cook for 2-3 minutes more.
\nAdd broth, stirring into the vegetable mixture a bit at a time. Bring to a boil and reduce heat to a simmer. Cook until the vegetables are tender, about 5-7 minutes.
\nWhile the vegetables are cooking, cook egg noodles* in a large pot of salted water until al dente. Drain well.
\nAdd the turkey and parsley to the soup and cook just until heated through. Season with additional salt & pepper.
\nPlace egg noodles in the bottom of a serving bowl. Top with the soup.
\nNotas<\/strong>
\nIf using prepared broth, add \u00bd teaspoon of poultry seasoning to soup with the vegetables.
\nFlour is optional but we prefer the consistency of the broth with a little bit of flour cooked in.
\n*Cooking the Noodles: Cook the noodles separately, this keeps them from getting mushy. If you are not planning for leftovers, the noodles can be cooked directly in the broth. Leftover soup should be stored separately from the noodles.
\nThe broth can be prepared 3 days in advance and refrigerated.
\nIf your turkey carcass is large, break it apart to fit in the pot.
\nIf using a smaller carcass, either reduce the water or add a spoonful of bouillon (I like Better Than Bouillon turkey or chicken).
\nFor a deeper flavor, a little bit of boxed broth or no sodium broth can be added in place of some of the water if desired.
\nBecause the turkey is already cooked, it should be added at the end and just heated through so it doesn\u2019t dry out.
\nLeftover gravy can be added to the soup. It can also be thickened with a scoop or two of leftover mashed potatoes.<\/p>\n\n