Ingredients:

  • 1 leftover turkey carcass, mostly deboned (about 3-4 pounds)
  • 1 large onion, roughly chopped (approx. 200g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 100g)
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 10 black peppercorns
  • 12 cups water (approx. 2.8 liters)
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (approx. 30ml)
  • 1 onion, diced (approx. 100g)
  • 2 carrots, diced (approx. 100g)
  • 2 celery stalks, diced (approx. 80g)
  • 8 oz egg noodles (approx. 225g)
  • 1 cup cooked turkey meat, shredded or cubed (approx. 150g)
  • 1/2 cup chopped fresh parsley
  • Juice of 1/2 lemon (approx. 15ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place the turkey carcass, onion, carrots, celery, garlic, bay leaf, thyme, rosemary, peppercorns, water, and vinegar in the stockpot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours.
  2. Carefully strain the broth through a colander or fine-mesh sieve into a clean pot. Discard the solids (bones, vegetables, herbs).
  3. In the same pot (now cleaned), heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  4. Pour the strained turkey broth into the pot. Bring to a boil, then add the egg noodles. Cook according to package directions, or until al dente.
  5. Stir in the cooked turkey meat and parsley. Season with salt, pepper, and lemon juice to taste. Heat through.
  6. Ladle the soup into bowls and serve immediately.