Ingredients:

  • 1 (3-4 pound) turkey carcass, mostly meat removed (bones and skin)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, quartered (about 300g)
  • 3 carrots, roughly chopped (about 200g)
  • 3 celery stalks, roughly chopped (about 200g)
  • 4 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon salt
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, diced (about 150g)
  • 2 carrots, diced (about 130g)
  • 2 celery stalks, diced (about 130g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 8 cups (1.9 liters) turkey broth (from above, or store-bought low-sodium chicken broth)
  • 3 cups (450g) cooked turkey, shredded or diced
  • 8 ounces (225g) dried egg noodles (wide or medium)
  • 1/4 cup (60 ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Make the Turkey Broth: Combine turkey carcass, water, onions, carrots, celery, garlic, thyme, bay leaf, peppercorns, and salt in a large stockpot. Bring to a boil, then reduce heat and simmer for at least 2 hours, or up to 3 hours, skimming off any foam that rises to the surface.
  2. Strain the Broth: Carefully strain the broth through a colander or fine-mesh sieve, discarding the solids. Set the broth aside.
  3. Sauté Vegetables: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in thyme and rosemary.
  4. Add Broth and Turkey: Pour in the turkey broth and bring to a boil. Reduce heat and add shredded turkey.
  5. Cook Noodles: Add egg noodles to the soup and cook according to package directions, or until tender.
  6. Season and Serve: Stir in parsley. Season with salt and pepper to taste. Serve hot.