Turkey Noodle Soup

It’s the day after Thanksgiving and this is how we put our turkey to use 🙂 We hope you had a wonderful day surrounded by the people you love, and that your heart was full of gratitude for all of the Lord’s blessings!

This was a special Thanksgiving for me because it was our first year to celebrate with my brother Robert and his family.  (My brother and I haven’t shared a thanksgiving together since our childhood).  He introduced us to his turkey noodle soup recipe and it was delicious .   Robert created the broth by putting our leftover turkey carcass in a stockpot full of water and cooked every last ounce of the meat from the bones turning it into soup stock.  If you’re looking to add a great meal to your after thanksgiving menu I would strongly recommend this one.  It’s a keeper!

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Ingredients for the Stock:
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
Cold water
1 medium to large yellow onion, quartered
1 to 2 carrots, roughly chopped
2-3 chopped celery
Pepper
Salt

Ingredients for the Soup:
2 cups or more of leftover chopped or shredded cooked turkey meat
1 to 2 carrots, roughly chopped
2-3 chopped celery
Reames Homestyle Egg Noodles (found in the freezer section)

Making Stock

Break up the leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch.  Add a yellow onion that has been quartered, some chopped carrots, and celery.   Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. Skim off any foamy crud that may float to the surface of the stock and add salt and pepper.  Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, celery in equal parts.  Add your noodles and cook at a bare simmer until the vegetables and noodles are cooked through. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup.  If you have any left over mashed potatoes add a scoop to the bottom of your bowl and pour your soup over the top!  It’s great!

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