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.

Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 50 mins
10 servings


  • 1 turkey carcass

  • 5 quarts water

  • ½ cup chopped onion

  • ½ cup chopped carrot

  • ½ cup chopped celery

  • 3 tablespoons dried parsley flakes

  • 2 teaspoons salt

  • ½ teaspoon pepper

  • 2 bay leaves

  • 1 egg

  • 2 ½ cups all-purpose flour

  • ½ teaspoon dill weed

  • ½ teaspoon poultry seasoning

  • 1 cup frozen peas


  1. Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. 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 boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.