Been making this for years (2014) which should tell you something. The family loves it! The recipe omits how much thyme, I add 1/4 to 1/2 tsp depending on the Turkey size. I always use low sodium chicken soup base. I used radiatori style pasta (cooked separately). Yummy!

Just made the turkey soup, it came out fantastic. It was an easy recipe to make and to follow. The Christmas turkey never tasted so good, a week later.

The soup was delicious. However, the quantities of thyme and butter were omitted from this version, so I just guessed. Also, I used a culinary broth with white wine and herbs and reduced the amount of water accordingly.

This soup is the best ever! Always a hit! Better than any Restaurant I've eaten at. (minus peas/beans). I also, boil the carcass in water only; remove the carcass/bones, skim the fat, then reboil with the 'picked meat'. I use the juices from the original baking of the turkey, cooling it quickly and storing it in the frig/freezer for used in soup later. If the broth I saved is a little weak, I may add a chicken cube or two, to taste. I like to use the thick home-style noodles like: "Country Pasta" from Costco. Don't have time to make homemade noodles, but they come closer than regular egg noodles. I don't add the 'roux' step. I find the carcass usually has about the right amount of fat for our liking, Also, I do use any left-over gravy (also has fat) that has been promptly been refrigerated after the Thanksgiving Feast.

This was exactly what's I was looking for, detailed step by step deliciousness. Soup was amazing but no green beans or peas.

This is almost the same recipe that I have used for years, with a few exceptions. I don't use peas or green beans (I'm not a veggie fan). I also don't make a roux (that's an extra step). Instead I add leftover turkey gravy. It gives the soup a nice body!

Ray I do my soup by cooking the carcass in the water adding nothing letting it cool then skim off the fat in the mean time i am deboning the meat I use a spatter screen to catch the small bone.

Really good turkey soup... I had lots of mashed turnip left I added to the bones boiling.. This made it extra good.

This was one of the best Turkey Noodle soups I have ever made. The only thing I did differently was that I also added celery seed. Everyone enjoyed!!!

I was surprised by the chicken boullion as well. I boil/simmer the carcass in a 12 qt. stock pot, just enough water to cover carcass, add as needed. simmer 3 hours. remove carcass and strain through cheese cloth. Stock should be cooled and then fat can be ladled off the top. Instead of peas, I use diced carrots, chopped celery and onions. Fresh basil is desired instead of parsley.

A fast, lazy recipe- but it wastes the carcass which should be used to make a stock, not use chicken bouillion cubes. If you want it to taste really good then don't cut corners!