Turkey Vegetable Soup
Comments: A nice way to use leftover turkey.
Cleaned cut string beans, broccoli flowerets, 1/2-inch [1.30-cm] thick parsnip slices and/or 1-inch [2.5-cm] turnip cubes can also be added along with remaining vegetables.
It is also possible to mix in 2 cups [500 mL] canned tomatoes, with the juice, along with turkey broth.
If desired, you can also mix in fresh green peas and/or corn kernels, along with turkey cubes, 5 minutes before the end of cooking time.
It is also possible to replace potato cubes with small pasta noodles such as tiny rice-shaped noodles, that will be cooked within 5 to 8 minutes. Long grain rice can also be added, 20 minutes after the beginning of cooking time, or wild rice that will take up to 1 hour to cook until tender.
Grains cooking time such as barley and wheat grains can vary considerably if they were more or less fresh. It is therefore recommanded to cook these grains separately until tender, drain and add these to the soup along with cooked turkey dices.
Servings: 6 to 8
  • 1 roast turkey carcass
  • 2 tablespoons [30 mL] vegetable oil
  • Approximately 12 cups [3 L] cold water
  • 2 large carrots, peeled then sliced into 1/2-inch [1.3-cm] thick slices
  • 2 large celery stalks, sliced into 1/2-inch [1.3-cm] thick slices
  • 1 large onion, chopped
  • 6 parsley sprigs
  • 1 teaspoon [5 mL] thyme
  • 2 bay leaves
  • 2 teaspoons [10 mL] salt
  • 1/2 teaspoon [2.5 mL] freshly ground pepper
  • 4 tablespoons [60 g] unsalted butter
  • 4 large carrots, peeled then sliced into 1/2-inch [1.3-cm] thick slices
  • 2 large celery stalks, sliced into 1/2-inch [1.3-cm] thick slices
  • 1 large onion, chopped
  • 3 large red potatoes, peeled then cut into 1/2-inch [1.3-cm] dices [approximately 1 pound / 454 g]
  • 1/4 cup [60 mL] freshly chopped parsley
  • 1 teaspoon [5 mL] marjoram
  • 4 ounces [113 g] egg noodles
  • Up to 4 cups [1 L] cooked turkey dices
  • Using a cleaver or a heavy knife,chop turkey carcass into large pieces.
  • Heat vegetable oil into a large casserole before adding turkey carcass pieces.
  • Cook over medium heat turning often until golden, for approximately 10 minutes.
  • Pour in enough cold water to completely cover carcass pieces by 2 inches [5 cm], approximately 12 cups [3 L].
  • Add 2 sliced carrots, 2 sliced celery stalks and 1 chopped onion.
  • Bring to a slow boil then skim top of broth.
  • Add pasley sprigs, thyme, bay leaves, salt and freshly ground pepper.
  • Lower heat to low and leave to simmer really slowly for at least 2 hours, up to 4 hours.
  • Strain broth into a large bowl; press hard on all the ingredients in the strainer adding these to the broth before throwing away what is left.
  • Reserve turkey broth.
  • Melt unsalted butter into a clean large casserole.
  • Add remaining carrot and celery slices along with remaining chopped onion.
  • Cover casserole and soften vegetables stirring every once in a while over medium for approximately 10 minutes.
  • Add red potato dices, pour in reserved turkey broth and mix in freshly chopped parsley and marjoram.
  • Bring to a boil.
  • Lower heat to low and leave to simmer slowly, partly covered, for 20 to 30 minutes.
  • Add egg noodles and leave to simmer for 10 minutes more.
  • Add cooked turkey dices and reheat soup until hot, for approximately 5 minutes, before serving.