After Sunday’s roast turkey success, we were left with many pounds of turkey meat.  So, this Homemade Mother got to work to make sure that not one ounce of the beautiful bird went to waste.  One the agenda: homemade turkey stock followed up by homemade turkey soup.

The beauty of homemade turkey soup comes from its simplicity.  All the flavor and deliciousness comes from a slow-cooker stock, so the soup comes together in mere minutes.  It is warm and satisfying and comforting. A perfect winter meal.

Homemade Turkey Stock

Clean turkey of all meat.  Put remaining bones and skin into a large slow cooker.  Cover with water.  Cook on low setting for 12+ hours.

Remove solids from cooker and discard.  Ladle liquid through a fine sieve.  Use in turkey soup, or store in fridge or freezer.

Homemade Turkey Soup

3 carrots, peeled and chopped

3 celery stalks, chopped

1 yellow onion, chopped

olive oil

10 cups turkey stock

leftover turkey, shredded

salt, pepper

Egg noodles

Warm olive oil in a large stock pot.  Drop in carrots, celery and onion.  Cook for a few minutes.  Pour in turkey stock (about 10 cups). Season with salt and pepper to taste.  Bring to a boil and add noodles.  Cook until noodles are just about done, then drop in shredded turkey.  Ladle into bowls and serve to a happy family.