Ingredients
- 1–2 leftover turkey carcasses
- 4 quarts cold water
- 2 quarts chicken or vegetable stock
- 1 large onion (or 2 small onions)
- 4 large carrots, peeled and cut into chunks
- 4 stalks of celery
- 2 parsnips
- 1 turnip
- 2–3 garlic cloves
- 1 bunch fresh parsley
- 1 bunch fresh dill
- a few sprigs of fresh thyme
- 1 bay leaf
- 1 Tbsp whole peppercorns
- salt, to taste
- leftover turkey meat, for serving
- cooked egg noodles (optional)
- matzah balls, for serving (optional)
Instructions
- Place all ingredients in large stockpot and cover with cold water and stock (add additional water and/or stock if needed). Bring to a boil and then reduce heat to medium.
- Simmer for 2 hours, skimming the top of the soup to remove fat and any scum that rises to the top.
- Remove turkey and vegetables and set aside. Simmer again on low-medium heat for another 30-45 minutes until stock has reduced just slightly and flavor is rich.
- Season with salt to taste.
- Serve with the cooked carrots, diced leftover turkey meat, cooked egg noodles and matzah balls, if desired.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Jewish