Turkey Noodle Soup

Don’t toss that turkey carcass. Simmer it low for 4 hours with celery, onion, and bay leaf, and you get a stock with more body and flavor than anything from a box. The long, slow cook pulls collagen from the bones, giving the broth a silky richness that coats your spoon.

Once you strain the stock, the soup itself comes together fast. Noodles, carrots, celery, green onions, and grated zucchini all go in and simmer just 10 minutes. The zucchini melts into the broth, adding subtle body without any heaviness.

Basil and thyme keep the flavor classic, and a dash of hot pepper sauce at the end adds warmth you feel more than taste.

Pro Tips

• Skim the foam that rises during the first 30 minutes of simmering the stock. This gives you a cleaner, clearer broth.
• Pick the meat off the bones after they cool. Even a picked-over carcass yields enough shredded meat to make the soup substantial.
• Break the noodles into small pieces before adding. They cook faster and fit on a spoon with the vegetables.
• Make the stock a day ahead and refrigerate overnight. The fat solidifies on top and lifts right off for a leaner soup.

Variations

• Rice swap: Replace noodles with cooked rice or wild rice for a gluten-free option.
• Greens boost: Stir in a handful of fresh spinach or kale in the last 2 minutes of cooking.