Ingredients:

  • 1 turkey carcass (from roasted turkey)
  • 8 cups high-quality chicken or turkey broth
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 tbsp unsalted butter
  • 2 cups carrots, peeled and sliced into rounds
  • 1.5 cups celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 4 cups cooked turkey meat, shredded or cubed
  • 8 oz wide egg noodles
  • 1 cup frozen sweet peas
  • 1/4 cup fresh parsley, chopped
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place the turkey carcass, store-bought broth, bay leaves, and peppercorns into a large stockpot. Bring to a rapid boil, then reduce to a simmer for 20 minutes to fortify the stock. Remove carcass and strain liquid into a bowl.
  2. In the same pot, melt the butter over medium heat. Add diced onions, sliced carrots, and celery. Sauté for 6–8 minutes until aromatics are softened and translucent.
  3. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant. Pour the fortified turkey broth back into the pot.
  4. Bring the liquid to a gentle boil. Add the wide egg noodles and shredded turkey meat. Simmer for 7-9 minutes or until noodles are just al dente.
  5. Stir in the frozen sweet peas and fresh parsley. Season with kosher salt and cracked black pepper to taste. Serve hot.