“I made this soup the day after Thanksgiving. The recipe is from The Gourmet Cookbook. Although it appears to be time consuming, much of the preparation time is cooling the broth in the refrigerator overnight. I think this is the best turkey soup I have ever had and it has become a favorite in my house.”

Ingredients Nutrition


  1. Break up turkey carcass, keeping wings intact; reserve all skin. Leave a generous fringe of meat on the frame.
  2. Remove the rest of the meat in large pieces and chop enough to measure two cups. Refrigerate, covered.
  3. Separate rib portion of carcass from back with your hands.
  4. Put turkey wings, skin and bones in a 5-6 quart pot and add enough water to cover by 3 inches.
  5. Bring to a boil, skimming off any froth.
  6. Reduce heat and simmer for 3-4 hours.
  7. Remove from heat and cool completely, uncovered.
  8. Refrigerate at least 8 hours.
  9. Remove congealed fat from broth and discard.
  10. Reheat broth over moderate heat until liquid, about 15 minutes.
  11. Season with salt and pepper.
  12. Pour broth through a colander into large bowl; discard solids.
  13. Heat oil in a 3-4 quart heavy saucepan over moderate heat hot but not smoking.
  14. Add onions, carrots and celery.
  15. Cook until just golden, stirring occasionally, about 15 minutes.
  16. Add broth and bring to a simmer.
  17. Simmer until vegetables are tender, 15-17 minutes.
  18. Stir in rice (or noodles) and simmer uncovered until tender, about 15 minutes.
  19. Just before serving, stir in chopped turkey and parsley and heat through.

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