Name: Turkey Soup
Cook time: 30 min
Total time: 4 1/2 hr
Yield: Makes 6 to 10 servings
Ingredients: Carcass from a 14- to 16-lb roast turkey, including skin; 4 qt water; 1/2 teaspoon dried thyme, crumbled; 2 tablespoons vegetable oil; 2 medium onions, chopped; 3 medium carrots, chopped; 3 celery ribs, chopped; 6 oz medium dried egg noodles (about 3 1/4 cups); 1 cup frozen peas (from a 10-oz package); 2 to 3 cups coarsely chopped cooked turkey meat (without skin)

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A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

Cooks' notes:

•Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered.
•Soup keeps 5 days. Cool, uncovered, before chilling, covered.

Recipe notes

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Recipe notes

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