If you’re anything like us, the days following Thanksgiving are a whirl! Christmas tree chopping, present shopping, mantel decorating, cookie baking, carol singing, chocolate eating….wait, maybe thats just an excuse…but anyway you get the picture. Cooking is not only impossible, its highly frowned upon. After such a day as Thanksgiving, the cooking Oscars of the year, who would even want to attempt it? So an easy meal is like gold for me. Maybe even better than a Black Friday bargain!
This is by far the easiest soup ever. Of course, it helps to have a mother that will boil down the turkey carcass into stock for you, lol. Thanks Mom!! = ]
If your leftover Thanksgiving turkey has more bone than turkey on it, thats okay. The bones make for great soup. Its easy enough to place the leftover carcass into a large soup pot, cover with water, throw in an onion, 2 carrots, a few stalks of celery, a pinch of salt and pepper. Bring to a rolling boil, then reduce to a simmer for an hour or more. The longer it simmers the more flavor is drawn out so don’t be afraid to let it really cook down. This can even be done Thanksgiving night or the next day. If you are looking to end up with 8 cups of stock, best to start with 16cups in the pot with the old turkey bones.
I like to use a pasta pot for this simmering process. I place the turkey bones into the pasta strainer section and then fill the pot with the water. This way, when it comes down to removing all the bones, it is an easy task.
The next step is key if you don’t like fat. After removing the bones from the stock, place the broth in a covered bowl and refrigerate until well chilled, about 4 to 5 hours, depending on how much stock you have. The fat rendered from the turkey will have risen to the top and will have formed a layer that can easily be removed. Thats a few hundred less calories to worry about!
Easy Breezy Post Turkey Day Soup
- 8 cups of turkey stock
- 2 cups of carrots, sliced into 1/2″ circles
- 1 medium yellow onion, diced
- 1/2 butternut squash, cubed to 1/2″ pieces
- 4 large celery stalks, diced
- 2 cups cooked egg noodles or prepared brown rice
- 2 cups chopped, cooked leftover turkey
- 1/4 cup minced fresh parsley
- salt and pepper
Place your chilled turkey stock back into a soup pot. Bring to a boil. Add sliced raw carrots (we tend to use a lot of carrots, we really like carrots); diced onion; cubed butternut squash; diced celery. Season with salt and pepper to taste. Set to boil and then reduce to simmer until vegetables are cooked through, but not too soft. Add any leftover diced turkey you have available. If your family has been like mine, and all the turkey is GONE, you can cheat and purchase smoked turkey from the deli, sliced very very thick. Cube and add to soup. Heat through.
While the soup is simmering, in a separate pot, prepare egg noodles or rice, per your brands instructions.
Just before serving, mince fresh parsley, about 1/4 cup, and sprinkle into simmering soup.
To serve, divide eggs noodles or rice equally into serving bowls. Ladle soup over noodles/rice and serve with an optional sprinkle of parmesan cheese.
Bring on the cold weather!