Description
Transform your post-holiday turkey remains into a restorative, golden masterpiece. This soup is a meditative, slow-simmered ritual that extracts deep collagen and savory flavors from the carcass, creating a nourishing base enriched with fresh mirepoix, fragrant thyme, and tender pasta. It is the ultimate comfort dish for chilly days, celebrating mindful, resourceful cooking while ensuring that no part of the feast goes to waste.
Ingredients
1 large roasted turkey carcass
16 cups filtered water
2 bay leaves
2 large carrots, diced
2 stalks celery, diced
1 yellow onion, diced
4 cloves garlic, minced
1/2 cup fresh parsley, chopped
2 cups small pasta shells or macaroni
1 teaspoon freshly cracked black pepper
2 teaspoons salt
1 teaspoon dried thyme
Instructions
Place the turkey carcass into your largest stockpot and add enough water to submerge the bones.
Bring the water to a gentle boil, then immediately reduce the heat to a low simmer.
Simmer uncovered for at least 3 to 4 hours to extract deep flavors, skimming any foam from the surface as needed.
Remove the carcass, strain the broth through a fine-mesh sieve into a clean pot, and discard the bones.
Add the diced carrots, celery, onion, and garlic to the broth and simmer for 15-20 minutes until tender.
Stir in the pasta and cook according to package instructions until al dente.
Add the dried thyme, black pepper, and salt.
Stir in fresh parsley just before serving to add a bright finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. If the broth seems too thin, let it simmer longer without the lid to reduce and concentrate the flavors.
Nutrition
- Serving Size: 2 cups
- Calories: 285
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg