Main dish • Savoury
After Christmas, turkeys go on sale. I like picking one up and making a bunch of different meals from it.
Remove all meat from the turkey carcass. This will be added to the soup later.
To create the turkey stock, add the turkey carcass to a stock pot. Fill the stock pot with cold water, covering the carcass by about 2 cm.
Bring the stock pot to a boil and skim any foamy stuff from the top.
Cook for 2 hours and then strain out any solids. Let the stock cool and optionally refrigerate overnight.
Chop vegetables into bite-sized pieces and sauté in a stock pot until the onions are softened.
Add parsley, thyme and any other seasoning you’d like.
Add the stock and bring to a simmer until the vegetables are cooked.
In a separate pot, cook the egg noodles.
Combine the stock, egg noodles and leftover turkey.
Add salt and pepper to taste.