Tuesday, November 27

Turkey Noodle Soup

One of the best parts of Thanksgiving (besides the Black Friday sales) is the leftovers, which can be stretched and re-used in several exciting ways. Not wanting to waste anything, I used the carcass from our turkey and leftover herbs and veggies to make a super rich turkey stock. I froze half the stock for future meals and used the rest for the base of this simple turkey noodle soup. I'd ran out of veggies so this is a noodle, turkey, and broth-only version, but the soup is so flavorful that it really doesn't need much else. It's a nice, light meal after such a gluttonous weekend and leftovers can be frozen and reheated all winter.

Turkey Noodle Soup:
For Broth
  • Heat 1 1/2 tbsp. olive oil in a large pot and add in 1 quartered onion, 3 halved stalks of celery, 1/2 head of garlic and several sprigs of fresh thyme and rosemary.*
  • Cook for 5 minutes, or until softened, then add in a roasted turkey carcass and cover with water.
  • Add in a 4-5 whole black peppercorns and season with salt.**
  • Bring stock to a boil, then lower to a simmer and cook for at least 3 hours.
  • Pour the stock through a fine mesh strainer and discard the solids.
  • Spoon any fat off the top of the stock and place in an airtight container for storage.
For Soup
  • Add 8 c. turkey stock*** to a pot and bring to a boil.
  • Add in 1 1/2 c. wide egg noodles and cook for 6 minutes, or until noodles are almost tender.
  • Add in 1 c. shredded cooked turkey and cook for another 2 minutes.
  • Ladle soup into bowls and serve.

Serves three - four
*Feel free to add in whatever leftover vegetables and herbs you have on hand.
**If turkey has been brined, add less salt. Salt flavor will intensify as stock reduces.
***In a pinch, store-bought turkey or chicken stock will be fine.