Ingredients

The following ingredients have 4 Servings
  • 1 turkey carcass ((can sub with turkey breast))
  • 4 cups low sodium vegetable stock
  • 6 cups low sodium chicken stock
  • 7 carrots, (3 quartered + 4 sliced, divided)
  • 5 stalks celery, (3 quartered + 2 sliced, divided)
  • 2 yellow onions, (1 quartered + 1 diced, divided)
  • 1 14.5 oz. can diced tomatoes (low salt)
  • 1 tbsp sea salt
  • 2 tsp ground black pepper
  • 2 tsp dried oregano ((or 1 1/2 tbsp. fresh))
  • 1 tsp dried garlic powder
  • 1 tsp dried rosemary ((or 1 tbsp. fresh))
  • 1 tsp dried thyme ((or 1 tbsp. fresh))
  • 2 tbsp fresh Italian parsley, (chopped)
  • Any leftover turkey meat
  • 8 oz. quinoa noodles, (uncooked)

Instruction

  • In a large stock pot, combine the turkey carcass, vegetable stock, chicken stock, 3 quartered carrots, 3 quartered celery stalks, and 1 quartered onion, and heat over medium-high.
  • Cook until the vegetables are tender and meat falls off bones, about 30 minutes.
  • Remove the carcass from the stock pot and set aside to cool. Remove other contents (carrots, celery, and onion) and discard.
  • Once the turkey is cool enough to touch, remove any remaining meat and pull apart into bite size pieces.
  • Add the remaining vegetables (4 sliced carrots, 2 sliced celery stalks, and 1 diced onion), the can of tomatoes, any leftover turkey you may have, the salt, pepper, oregano, garlic powder, rosemary, thyme, and parsley into the pot. Cook over medium-high heat for 10 minutes.
  • Add any leftover turkey meat you may have, the turkey you just removed from the carcass, and the noodles to the pot and stir to combine. Cook over medium-high heat for 8-10 minutes or until the noodles are tender, about 8-12 minutes.