Monday, November 29, 2010

Leftovers into Classic Turkey Noodle Soup

One of the best things about leftover turkey is the opportunity to make Turkey Noodle Soup from scratch.  This is the soup all of our mother's made.  It makes you instantly feel better.  There is nothing fancy here but it is delicious and you will be glad you made it!

Turkey Noodle Soup 

1 turkey carcass, picked of large pieces of meat
3 garlic cloves, smashed
2 celery stalks
2 carrots
2 bay leaves
1 rosemary sprig
5 whole black peppercorns
2 tsp of salt

In a large stockpot, add all the ingredients and then cover in water.  Bring to a boil and then reduce to a simmer.  Simmer while covered for 2 hours and then uncover and simmer for at least another hour.  Turn off the heat.  Once cooled, place in containers to use in soups and whatnot.

Soup Recipe:
(the reason for the stock)

1 large Vidalia onion, diced
2 carrots, finely chopped
3 celery stalks, finely chopped
3 TBS of olive oil
2 garlic cloves, minced
1/2 tsp of salt and pepper
2 cups of turkey meat (white or dark), shredded
4 cups of homemade stock
8oz of egg noodles (no-yolks)

Heat a large stockpot over medium heat and add the olive oil.  Add the onions, carrots, celery, salt, and pepper.  Cook for 5-7 minutes until the onions are tender then add in the garlic.  Stir in the turkey meat.  Pour in the stock and bring to a simmer.  About 15 minutes before serving, stir in the egg noodles.  Once soft, serve in large soup bowls.  Enjoy!

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