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Turkey Soup with Slickers

 Turkey Soup with Slickers
Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother.
10 ServingsPrep: 20 min. Cook: 2-1/2 hours + cooling


  • 1 leftover turkey carcass (from a 14-pound turkey)
  • 5 quarts water
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 3 tablespoons dried parsley flakes
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 egg
  • 2-1/2 to 3 cups all-purpose flour
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon poultry seasoning
  • 1 cup frozen peas


  • In a Dutch oven or soup kettle, add the first nine ingredients.
  • Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for
  • 2 hours. Discard bay leaves. Remove carcass; set aside until cool
  • enough to handle. Remove turkey from bones; discard bones. Cut
  • turkey into bite-size pieces; set aside.
  • In a large bowl, beat 1 cup of the broth and egg. Stir in enough
  • flour to form a stiff dough. Turn onto a floured surface; knead 8-10
  • times or until smooth. Divide dough in half; roll out each piece to
  • 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips.
  • Add dill and poultry seasoning to remaining broth; bring to a gentle

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Turkey Soup with Slickers (continued)

Directions (continued)

  • boil. Drop slickers into broth; cover and cook for 30-35 minutes or
  • until tender. Add peas and reserved turkey; heat through. Yield:
  • 8-10 servings (2-1/2 quarts).