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Here’s how my family turns leftover Thanksgiving turkey into the best comfort food. My mom always tosses the bones in a big pot to make an insanely tasty broth. Chopped veggies, turkey bits, and a bubbling pot make magic happen. The first time I tried this by myself my mom took a sip and said it was just like hers. Hearing that made my day.
Unbeatable Soup Magic
No turkey soup from a can touches what you’ll make at home! Simmering bones and scraps from your bird gives a flavor you just can’t fake. Last Thanksgiving, I made some the day after, and my brother-in-law said he liked it more than the fancy dinner. Even my pizza-loving kids ask when I’m making this soup!
Gather These Things
- For That Flavor-Packed Broth: Hold onto every bit of that turkey frame!, Onion cut into chunks, Celery for crunch, Whole garlic, Sliced carrots, Bay leaves that smell amazing, Whole black pepper
- For Everything Else: Turkey pieces from leftovers, Noodles you love (I go with egg noodles), Poultry seasoning like my mom’s, Fresh chopped parsley at the end, Extra diced veggies of any kind
Awesome Cooking Guide
- The Perfect Finish
- Final step: Sprinkle chopped parsley on top and give it a taste. Adjust to your liking—extra salt or pepper, whatever works. That first spoonful with egg noodles and broth always hits the spot.
- Soup Magic
- With your hot stock ready, drop in turkey meat and the freshest veggies you’ve got. Let them get soft and tasty. Once you add noodles, folks are suddenly hanging around the kitchen!
- Broth Building
- Start by tossing bones, veggies, and seasonings in your biggest pot. Pour enough water to cover everything. Let it gently bubble, and the smell fills your house with cozy Thanksgiving vibes. Everyone will want to know what’s for dinner!
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Easy Tricks For The Best
Here’s what makes my mom’s turkey soup unbeatable: let that broth go as long as you can—it gets better the longer it simmers! Cut up all your veggies about the same so they cook perfectly together. And seriously, don’t toss the noodles in until you’re ready to eat. That’s how you keep them nice and firm, not mushy!
Time To Dish Out
I always grab jumbo bowls and top mine with lots of parsley. Can’t forget warm bread or a biscuit for dipping—gotta scoop up every last bit! When friends swing by after the holidays, they always feel right at home with a bowl of this on the table.
Getting Ahead
Want to make life easier? Cook up your broth right after dinner as you’re cleaning up. Toss it in the fridge to chill overnight. Next day, soup comes together in no time! I freeze leftover broth for those chilly nights in January when nothing else sounds good.
Switch Things Up
Make it your own every time! Toss in whatever random veggies you’ve got waiting in the fridge. Swap in funny-shaped pasta if your kids like it. I even threw in leftover stuffing dumplings once and it was wild—in the best way! That’s when cooking becomes a blast, mixing and matching until it’s totally you.
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Real Reason To Make It
This soup has turned into something we look forward to every year—not just a way to eat leftovers. Turning turkey scraps into something delicious feels almost like a little kitchen magic. Plus, the kids pick up on how nothing goes to waste, learning from our old holiday bird.
The real treat isn’t just in the taste. It’s knowing every bowl is carrying on our family’s story. Whether it’s right after Thanksgiving or in the middle of winter with some stashed-away broth, this soup always brings everyone closer. That’s what cooking together means in our house.
Frequently Asked Questions
- → Why do folks start with homemade stock?
Making stock right in your kitchen pulls way more flavor and goodness from the turkey bones than anything from the store. Plus, it’s a smart way to use leftovers instead of tossing them out.
- → What's up with skimming foam off while it cooks?
Getting rid of that bubbly foam helps your broth stay clear and taste smoother. You don’t want cloudy soup, right?
- → Can I chill the stock for later?
Go ahead and freeze the stock for around six months. If you’re tight on freezer space, boil it down more before freezing and just add water later when you use it.
- → How come the liver gets left out?
Liver can mess up the taste and make things bitter if it cooks too long. The other little organs are fine, but leave the liver out for best results.
- → Okay to skip noodles or rice?
Sure thing! Lots of people dig this soup with just turkey and veggies. Leaving out noodles or rice also makes it lighter and gluten-free.
Conclusion
Make a simple, feel-good soup by simmering turkey bones for broth, then loading it up with chopped vegetables and herbs straight from your kitchen.