Ingredients:

  • 1 turkey carcass (with neck and wing tips)
  • 2 large (300g) onions, quartered
  • 3 large (180g) carrots, cut into chunks
  • 3 stalks (90g) celery, cut into chunks
  • 1 tbsp (15g) whole black peppercorns
  • 12 cups (2.8L) filtered water
  • 2 bay leaves
  • 3 cups (450g) cooked turkey meat, shredded or cubed
  • 2 tbsp (28g) extra-virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 large (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 2 cloves (6g) garlic, minced
  • 1 medium (100g) parsnip, diced
  • 8 cups (1.9L) homemade stock, strained
  • 2 cups (200g) wide egg noodles
  • 1 tsp (5g) dried thyme
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • sea salt to taste
  • cracked black pepper to taste

Instructions:

  1. Place the turkey carcass, quartered onions, chunked carrots, celery, peppercorns, and bay leaves into the pot. Cover with filtered water and bring to a gentle boil.
  2. Reduce heat to low and simmer uncovered for 4 hours and 15 minutes, periodically skimming off any grey foam from the surface.
  3. Strain the liquid through a fine-mesh strainer into a bowl and discard the solids.
  4. In the same pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and parsnip, sautéing for 6–8 minutes until onions are translucent.
  5. Stir in the minced garlic and dried thyme; cook for 60 seconds until aromatic.
  6. Pour in the reserved homemade stock and bring to a simmer.
  7. Stir in the shredded turkey meat and add the egg noodles. Simmer for 8–10 minutes until noodles are al dente.
  8. Remove from heat. Stir in fresh parsley and lemon juice. Season with salt and pepper to taste.