Turkey Carcass Soup

Prep Time: 0 Cook Time: 3 Servings: 6 servings Source:

Ingredients

FOR THE STOCK:

1 turkey carcass, from roasted turkey, with extra meat removed

FOR THE SOUP:

2 carrots, peeled and diced

2 celery stalks, diced

1 dried bay leaf

3 sprigs fresh thyme

2 c. cooked turkey meat, shredded

8 oz. egg noodles

Kosher salt

Freshly ground black pepper

2 tbsp. fresh dill, roughly chopped

Directions

Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours.

Strain and reserve stock (reserving excess turkey meat, if desired). Transfer stock back to pot, and bring back to a simmer. You should have about 6 cups of stock.

Add the diced carrots, celery, bay leaf, thyme, and shredded turkey. Cook until vegetables are just tender, about 12 minutes.

Add the egg noodles and cook according to package directions. Season with salt and pepper, and garnish with dill before serving.

Nutrition

(per serving): 285 calories, 28 g protein, 29 g carbohydrates, 3 g fiber, 3 g sugar, 4 g fat, 1 g saturated fat, 445 mg sodium