A highlight of my Thanksgiving weekend is the soup that follows our meal the next day. My sister uses the leftover turkey and carcass to create a rich broth, that feels light but satisfying after a heavy meal the day before.  All made in one pot, this dish is perfect if you don't feel like doing any more dishes after slaving in the kitchen the day before.

To make one pot of turkey soup you will need:

2 tablespoons salted butter

2 cups sliced carrots

1 cup chopped celery

½ cup chopped onion 

14ish cups water (enough to cover the turkey)

Turkey Carcass

1 cup elbow noodles, uncooked

3 cups turkey (cooked and shredded or chopped)

2 teaspoons fresh thyme

2 tsp fresh rosemary

salt and pepper

In a large pot over medium heat, melt the butter. Add carrots, celery, thyme, rosemary,  onion and season with some salt and pepper. This will give your soup a wonderful base and build flavor. Bay leaves would be a wonderful addition as well. Cook until the onions are soft and translucent. Add in your turkey or chicken carcass and enough water or broth to the pot to cover the turkey and bring to a boil. The longer you simmer the water, the better the stock will turn out. (We usually simmer for at least 3 hours.)  You could always make more broth and do a shortcut by adding chicken or turkey stock. Skim the stock for impurities as the turkey cooks. Take out the carcass, and add back in your sauteed veggies, salt and pepper if needed, and shredded turkey. Cook for an additional 15 minutes. I serve it over cooked noodles but do not like to cook the noodles in the broth, as it will absorb most of that delicious liquid.

You can store this in the fridge for up to a week or freeze for up to six months. It's just what we need during these cold winter days. I hope everyone has a wonderful Thanksgiving.