Turkey Noodle Soup | America's Test Kitchen

Name: Turkey Noodle Soup | America's Test Kitchen
Total time: 330 min
Ingredients: 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 large onion, peeled and halved; 1 large carrot, peeled and chopped coarse; 3 medium garlic cloves, unpeeled and smashed; 1 large rib celery, about 4 ounces, chopped coarse; 2 cups dry white wine; 1 bay leaf; 5 sprigs fresh parsley leaves; 3 sprigs fresh thyme; 1 medium onion, diced medium; 2 medium carrots, peeled and cut into 1/4-inch-thick rounds; 1 large rib celery, sliced 1/4 inch thick; 1 tablespoon minced fresh thyme leaves; 1 teaspoon table salt; 2 - 3 cups pasta shells (medium), or other medium-sized pasta shape; 2 tablespoons minced fresh parsley leaves

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To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

Keywords

Soups
Dairy-Free
Vegetables
Turkey
Thanksgiving
Main Courses

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Ingredients

1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
3 medium garlic cloves, unpeeled and smashed
1 large rib celery, about 4 ounces, chopped coarse
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
1 medium onion, diced medium
2 medium carrots, peeled and cut into 1/4-inch-thick rounds
1 large rib celery, sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves
1 teaspoon table salt
2 - 3 cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves