Ingredients:

  • 1 turkey carcass, mostly stripped of meat (About 3-4 lbs / 1.3-1.8 kg)
  • 1 large onion, roughly chopped (US: about 1 cup; Metric: About 150g)
  • 2 carrots, roughly chopped (US: about 1 cup; Metric: About 100g)
  • 2 celery stalks, roughly chopped (US: about 1 cup; Metric: About 100g)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 10-12 cups water (US: 2.4-2.8 Liters; Metric: 2.4-2.8 Liters)
  • 1 tablespoon Apple Cider Vinegar
  • 2 tablespoons olive oil (US: 30ml; Metric: 30ml)
  • 1 onion, diced (US: about 1/2 cup; Metric: About 75g)
  • 2 carrots, diced (US: about 1/2 cup; Metric: About 50g)
  • 2 celery stalks, diced (US: about 1/2 cup; Metric: About 50g)
  • 2 cloves garlic, minced (US: 2 cloves; Metric: 2 cloves)
  • Reserved turkey meat, shredded (about 2 cups / 400g)
  • 4 cups turkey broth, strained (US: 950ml; Metric: 950ml)
  • 1 cup cooked egg noodles, or rice, or barley (US: about 200g; Metric: about 200g)
  • 1/2 cup chopped fresh parsley (US: 1 cup; Metric: About 30g)
  • Salt and pepper to taste

Instructions:

  1. Place the turkey carcass, roughly chopped onion, carrots, celery, bay leaves, thyme, peppercorns, apple cider vinegar, and water in a large stockpot. Bring to a boil, then reduce heat and simmer, partially covered, for 2-3 hours.
  2. Strain the broth through a colander or fine-mesh sieve, discarding the solids (bones, vegetables, spices). Set broth aside.
  3. In the same stockpot (now clean), heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  4. Add the shredded turkey meat and strained turkey broth to the pot. Bring to a simmer, then add cooked noodles, rice, or barley. Simmer for 10-15 minutes, or until heated through.
  5. Stir in chopped fresh parsley. Season with salt and pepper to taste. Serve hot.