Turkey Noodle Soup {with Thyme Roasted Veggies}
  • 1 turkey carcass
  • reserved giblets
  • reserved 'picked' good turkey
  • lots of water
  • patience
  • peppercorns
  • bay leaves
  • diced aromatics (such as carrot, onion, celery, sweet potato)
  • thyme
  • garlic
  • olive oil
  • sea salt
  • black pepper
  • egg noodles
  1. Roast turkey and enjoy.
  2. Once dinner is over (or the next day) pick carcass of good meat and reserve. Place carcass into a stock pot with giblets and aromatics like onion, garlic, celery, carrots, sweet potatoes. Add herbs like peppercorns, thyme & bay leaves, cover with water and cook covered on the lowest of settings for as many hours as you can stand.
  3. Strain broth through a strainer into a smaller pot. Transfer broth to the fridge for 4 hours our overnight so the fat will separate from the broth.
  4. Skim the broth of fat, discard fat.
  5. Meanwhile prepare egg noodles according to package instructions and reserve.
  6. Return broth to soup pot, bring to a boil. Season with salt & pepper to taste. Add in oven roasted veggies, cooked egg noodles and cubed cooked turkey.
  7. Enjoy!
Recipe by Lemony Thyme at http://www.lemonythyme.com/turkey-noodle-soup-with-thyme-roasted-veggies/