I’m sure you’ve seen me make multiple bone broths in the past. I asked my brother last week for his turkey carcass. Thanksgiving night, I cooked it off and made 6qts of broth….soooo good!

This weekend I made Turkey Noodle Soup, which after sitting it really thickened up. Add more broth, brought it back to a soup. Leave as is it was a hearty one bowl meal.

4qts chicken broth or homemade

4 carrots, thinly sliced

3 ribs celery, chopped

1 large onion, chopped

2 15oz cans petite diced tomatoes (do not strain)

10ozs fresh spinach, rough chopped

2 cups chopped turkey meat (or sub in chicken)

12oz bag or box of egg noodles/bowties, uncooked

1 T ground pepper

1 T garlic powder

1 T fresh parsley, minced (or dried)

Parmesan cheese, garnish (opt)

Add broth to large stockpot (if using homemade do not discard the fat on top). Add in all your vegetables, bring to boil. Reduce heat, add noodles, meats, pepper, garlic powder (I didn’t use salt in this recipe because of the fat from the homemade broth). Stir/check every 5 minutes or so. When noodles are al dente, add in parsley, stir, season to taste. Ladle into bowls, topped with grated cheese.

Bon Appetite!

I didn’t remove the fat this time after the broth set over night. Using it as a seasoning, since the bird was seasoned the day before. All that flavor roasted into the turkey skin, which created a decadent essence in the broth. The next time you make the bone broth from a carcass, keep that in mind!

Other veggies can be added versus what was listed. Make it your own. This batch also included a handful of snow peas and rainbow chard, that I had on hand.