Creamy After-Thanksgiving Turkey Soup

Recipe View 1 hrs 10 mins **Prepare the Turkey Broth (1 hour 10 minutes):** Place the turkey carcass in a large pot or Dutch oven and cover completely with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer gently for 1 hour. This will create a rich and flavorful broth.

Recipe View 0 mins Remove the carcass from the pot and let it cool slightly. Once cool enough to handle, separate the turkey meat from the bones. Cut the meat into bite-sized pieces. Discard the bones. Reserve 12 cups of the turkey broth in a large bowl. Save any remaining broth for another culinary adventure.

Recipe View 10 mins **Sauté the Aromatics (10 minutes):** In the same large pot, melt the butter over medium heat. Add the chopped onion, diced celery, and diced carrots. Cook and stir until the vegetables are tender and slightly softened, about 5 minutes. This step builds the flavor base of the soup.

Recipe View 10 mins Sprinkle the flour over the sautéed vegetables. Cook and stir continuously until the flour is fully incorporated and the mixture is smooth, about 5 minutes. This creates a roux that will thicken the soup.

Recipe View 15 mins **Build the Soup (15 minutes):** Gradually whisk in 4 cups of the reserved turkey broth, ensuring there are no lumps. Bring the mixture to a boil, stirring constantly, until it thickens slightly, about 2 minutes.

Recipe View 0 mins Stir in the remaining 8 cups of turkey broth, the bite-sized turkey meat, half-and-half, broken fettuccine, stuffing, salt, chicken bouillon granules, black pepper, and poultry seasoning. Reduce the heat to medium-low, cover the pot, and simmer gently until the noodles are tender and cooked through, about 10 minutes more. The soup will thicken further as it simmers.

Recipe View 0 mins **Serve and Enjoy:** Ladle the creamy turkey soup into bowls and serve hot. Garnish with a sprinkle of fresh herbs, such as parsley or thyme, if desired.