Enter: Turkey carcass soup. It’s my favorite meal to get rid of the rest of that leftover turkey, and is oh so light and comforting after the big meal.

This soup makes the best of a bird that is often only so-so. The bones have been roasted, so they offer depth to the broth. Turkey broth, it turns out, is far tastier than the turkey itself.

Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.

When you're ready to make your soup, whether you freeze the carcass and gravy or refrigerate it, put the carcass (you don't need to thaw it) in a large pot, fill it up with water (or broth) until ...

Don’t throw away that turkey carcass. It’s loaded with flavor. Right after the Thanksgiving feast, carve away any remaining meat from the turkey. Refrigerate that meat in covered, plastic ...

There’s nothing like a surprise jolt of record-setting, unbelievably bitter cold and snowy weather to make a bubbling batch of soup sound like it would sure hit the spot for supper.

In a large stockpot heat the canola oil on medium high heat for two minutes, add the onions, scallions and sauté until they start to caramelize, about 5 to 8 minutes. Add the flour and mix. Pour ...

Preheat the oven to 325 F. As the oven warms, cut the leftover turkey meat and set aside. In a large, heavy pot, warm the blended oil over medium-high heat. Add all the vegetables and cook until ...

I used pearled farro here, which softens in 20 to 30 minutes. But any grain will work as long as you modify the cooking time accordingly. White rice will be ready in 15 to 20 minutes, while brown ...

Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired ...

Add the diced carrots, celery, bay leaf, thyme, and shredded turkey. Cook until vegetables are just tender, about 12 minutes. Add the egg noodles and cook according to package directions.