• Kate

Turkey Noodle Soup

Thanksgiving is over and you are left with a mound of leftovers. That can be completely awesome, I love leftover turkey sandwiches. The kind with literally everything on it smashed between two slices of whole grain bread. YUM!

But put on the breaks before you throw out the carcass that looks like it has been ravaged by hungry dogs! Make some soup! The air is getting cold, snow is becoming more common and there can be nothing better than sitting down to a warm bowl of soup after a cold day.

Turkey Soup

  • 10 C Water

  • 2 C Chicken Stock (Or all water, I had leftover stock from gravy)

  • 4 Sprigs Rosemary

  • 1 Tbsp Garlic, Chopped

  • 1 Onion, Chopped

  • 4 Medium Carrots, Chopped

  • 3 Stalks of Celery, Chopped (this Batch does not have them but they would be good)

  • 2 Potatoes, Peeled and Cubed

  • 1 Jalapeno, Diced

  • 1 Box Pasta

Yields 8 Servings

I made this wonderfully aromatic soup with the leftover carcass of my Thanksgiving turkey and a few other things I had on hand now that the holiday was over. And it was wicked nice to have a large pot of soup sitting in my fridge to welcome me home for the days to come.

To begin, pick the turkey as clean as you can, getting as much meat off of the bone as possible and place in a separate bowl. Place carcass in a stock pot and cover with 12C of liquid. I had a few cups of chicken stock left over from making gravy and decided to throw that into my mix. To this pot also add 1 Tbsp of chopped garlic and rosemary. This rosemary is actually the garnish from my Thanksgiving cocktail and after a quick rinse, it was ready for a new use! Why waste perfectly good herbs?

Roughly chop onion, discarding the skin, and toss that into your pot as well. Bring to a boil then reduce to a simmer for 45 minutes to an hour.

While your water is turning to flavorful turkey stock peel and chop your carrots, and potatoes (if you have celery they would be lovely as well) into even chunks, about ½ cubes. Dice your jalapeno and discard the seeds. After your 45 minutes are up, remove the bones and add these vegetables to your pot and cook for an additional 20-30minutes or until your vegetables are semi-tender. Don’t overcook your vegetables we don’t want them to be mushy.

While your carrots and potatoes are cooking bring a pot of water to boil for your noodles. When you are making your soup we don’t want to cook our pasta in the broth. The high heat you cook pasta at will cook off too much broth and the noodles will soak it up. That doesn’t initially sound like a bad thing, flavor infused noodles, but it will cut down on your broth in your soup and that is sad. Once water is boiling add salt and noodles, cook until al dente then remove from water.

Once cool enough to work with scrape any leftover meat from the bones of your turkey with a fork and add them (and the meat you pulled off earlier) to the pot.

Remove rosemary from the pot and discard.

Add pasta to your soup and any extra salt and pepper to taste (there is a good chance it won't need any extra seasoning due to the amount we had on the turkey before it went into the pot) and enjoy!!

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