This turkey noodle soup recipe is absolutely delicious, and a great way to use leftover holiday turkey, as well as the carcass.
The instructional video below was for chicken noodle soup, but it works perfectly for turkey. Simply replace the chicken with turkey.
And the get the full affect of this great soup, grill your turkey outdoors and make your own stock with the carcass. Sure, it's a little more work, but it's worth it.
Ingredients and Directions
I would suggest making this a two-day project. The first day is to make the soup stock. None of these amounts need to be exact. It depends on the size of your bird. Here is what you will need to make the stock.
1 turkey carcass and as much skin as possible
2 to 3 onions, quartered, peeling and all (the skin contributes a great caramel color)
3 to 4 carrots, cut into two-inch pieces (no need to peel them)
2 turnips, quartered and peeled
4 to 6 pieces of celery, tops and all, cut into two inch pieces
3 to 4 cloves of garlic cut in half, skins on
2 to 3 bay leaves
1 cup of dry white wine
½ cup of fresh chopped parsley
Warm up two tablespoons of olive oil in your stock pot. Place the onions, carrots, turnips and garlic in the stock pot and saute' for ten to fifteen minutes, stirring frequently. This brings out the sugars in the vegetables which sweetens the stock.
Add the rest of the ingredients and fill with water until the entire carcass is covered. Bring to a boil, and then lower to a simmer, where there is hardly any bubbling at all. Simmer uncovered for 6 to 8 hours, then strain. You may have to add more water during the simmering process.
Place the strained stock in the fridge and allow to cool overnight. There will be a layer of fat that forms on the top. You can use some of it, none of it or all of it. Your call.
You can also continue to boil and reduce the stock and freeze it. When time to use, simply add water until you get the flavor intensity you are looking for.
Now for the soup. Here is what you will need.
2 tablespoons olive oil
1 ½ lbs of turkey meat, cut into bight size pieces
2 teaspoons of chopped garlic
2 medium onions, chopped
4 carrots cut into ½ inch pieces
2 stalks of celery cut into ½ inch pieces
2 quarts of poultry stock
1 bay leaf
1 teaspoon of dried thyme
8 ounces of egg noodles
Salt and pepper to taste
Saute' the onion and garlic in the olive oil over medium to medium high heat for a couple of minutes. Then, add the carrots and celery. Saute' for 6 to 7 minutes or until the carrots are 80% cooked through, not quite fork tender, but close.
Add the broth, the bay leaf and the thyme and bring to a boil. Once boiling, add the egg noodles. Cook the noodles for 8 to 10 minutes or until done. Add the turkey and the parsley. Salt and pepper to taste.
Warm the turkey through, and serve with a crusty french bread for dipping. If serving wine, consider a bright Chardonnay. If your guests prefer beer, serve an amber ale.
Sometimes the leftovers are better than the main dish. Enjoy!