The day after thanksgiving I always make soup from the turkey carcass. It’s always the Filipino style chicken noodle soup or what we call “Sopas”. I just place the bones in a big stock pot and cover it with water and add celery, carrots and onion and let this simmer for about 20 minutes. Then I strain the broth and set this aside. Before throwing away the the bones make sure to pick the meat from it.
In another pot saute 2-3 cloves minced garlic and 1 medium chopped white onion in some olive oil. Cook until translucent and vegetables are soft. Then add 1/2 cup diced carrots and a cup of diced leftover turkey meat (I use white meat) and the meat picked from the bones. Stir until just combined. Place half a box of pasta, I like to use elbow macaroni but I didn’t have any, so I used penne or whatever you have on hand. Shell shaped pasta is also a good choice and my mom’s preference. Stir again until pasta is coated with the oil and then add enough water to cover everything approx. 5-6 cups. Let this come to a boil then lower the heat and let simmer until pasta is done around 9-10 minutes. Season with salt and pepper and add 3/4 – 1 cup milk and some shredded napa cabbage. Simmer until the milk is heated through and vegetable is crisp tender.