Ingredients:

  • 1 (10-12 pound) turkey carcass, mostly de-meated
  • 12 cups water
  • 2 medium yellow onions, quartered
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup cooked turkey meat, shredded or diced
  • 1 cup cooked egg noodles, or rice, or barley
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Place the turkey carcass, water, onions, carrots, celery, garlic, bay leaves, thyme, rosemary, peppercorns, and apple cider vinegar in the 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. Carefully strain the broth through a colander or fine-mesh sieve into a large bowl. Discard the solids (bones, vegetables, etc.).
  3. Pick any remaining meat from the bones of the carcass. Shred or dice the meat and set aside.
  4. In the same stockpot (washed), heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  5. Pour the strained broth into the stockpot with the sautéed vegetables. Bring to a simmer.
  6. Add the cooked turkey meat, noodles (or rice or barley), and frozen peas to the soup. Simmer until the noodles are tender, about 8-10 minutes.
  7. Stir in the fresh parsley. Season with salt and pepper to taste. Serve hot, and enjoy your 'soup-erb' creation!