This is a great way to make use of leftover odds and ends from your Thanksgiving Turkey. By utilizing the carcass and wings that have been roasted, it creates a richly flavored soup. Feel free to use any leftover chicken or turkey broth in place of some of the water. It will only add extra flavor.
This soup also freezes well.
Carcass, wings and neck leftover from your Thanksgiving turkey 3 medium carrots, peeled and sliced 3 stalks celery, sliced 1 onion, diced 1 Tbs. Salt 1 tsp. pepper One large pinch saffron threads 1 Tbs. dried dill water 1 cup frozen peas 8 oz package wide egg noodles Place all ingredients except noodles and peas in a large pot and add water to cover. Bring to a boil, reduce heat to low, cover and let simmer for 1 ½ hours. Skim as much fat as possible and discard fat. Remove meat from turkey parts, breaking it into bite sized pieces. Discard bones, skin and any other inedible bits. Return meat to broth. Return soup to the stove and bring to a boil. Add noodles and peas.
Cook just until noodles are tender.
Season to taste with additional salt, pepper and dill. Ladle into bowls.
Serves 8
Chef Marla McGee is a classically trained chef formerly of the Five Crowns in Corona Del Mar. She has been a resident of Fountain Valley for more than 30 years.