How To make Turkey Noodle Soup
STOCK 1 All bones from roast turkey
7 c Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP 1/4 c Broken noodles, 1/2" pieces
1 Stalk celery & leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 c Grated zucchini
1 ts Dried basil
1 ts Dried thyme
1 ds Hot pepper sauce
Salt to taste Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable choice
5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg
cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93
VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.
How To make Turkey Noodle Soup's Videos
How to Make the Best Turkey Noodle Soup Using Your Leftover Thanksgiving Turkey!
THIS IS THE BEST LEFTOVER TURKEY NOODLE SOUP YOU'LL EVER TRY! We're taking some leftover smoked turkey breast and making an amazing creamy turkey soup. This is an awesome way to use us your left over turkey from Thanksgiving dinner.
Smoked Turkey Video:
Dutch oven:
Gas One Portable Stove:
Dalstrong Delta Wolf Santoku Knife:
Ingredients:
3-4 cups shredded cooked turkey
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 table spoon minced garlic
12oz uncooked medium egg noodles
2 quarts chicken bone broth or chicken stock
1 cup heavy cream
4oz butter
1 tablespoon olive oil
2 sprigs fresh rosemary
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon all purpose seasoning
Prep:
Over medium heat sauté the veggies in butter and oil, 10 min or until softened.
Add turkey and seasonings.
Pour in broth and simmer for 15-20.
Add noodles and cream, continue to simmer on med heat until noodles are cooked.
Serve in bowl and enjoy!
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Turkey Carcass Soup
Do you have a leftover turkey carcass and maybe you are worried about raccoons pulling it from your trash can? Well for this reason and many more, you should turn that carcass into a delicious hot soup. You only need a few more dollar’s worth of ingredients to put together over a gallon of goodness. This recipe does take some time and you can split up the steps across several days. But once it comes together, you will be glad you didn’t toss that turkey carcass.
Ingredients
1 whole turkey carcass
6 celery stalks
6 carrots
2 white onions
4 cloves garlic
6 sprigs thyme
4 sprigs rosemary
4 sprigs sage
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
12 oz egg noodles
4 qt water
The first step is to make a broth. You can do this days in advance and store the broth in refrigerated or frozen jars. Or you can take a nice lazy weekend and create the broth and soup at the same time. If you choose this path we recommend that you chop all the vegetables for the broth and soup at the same time.
For the broth, rough chop 3 celery stalks, 3 carrots, 1 white onion, and 2 garlic cloves. You can add the tops of celery with the leaves to the broth. Add 2 whole sprigs of rosemary, thyme and sage.
For the soup, finely chop 3 celery stalks, 3 carrots, 1 white onion, and 2 garlic cloves. Mince 2 sprigs of rosemary, thyme and 2 sprigs of sage.
Place the broth veggies and the turkey carcass into a large pot or dutch oven. Include the turkey neck and any bones you might have saved. Next submerge everything with 4 quarts of water adding more if needed. Set the burner heat on high until the contents starts to boil (about 30 minutes). Then reduce the heat to low and simmer for 2 hours stirring occasionally. Remove the pot from the heat and allow it to cool down. Remove the turkey and large vegetables from the broth. Using a strainer with cheesecloth, pour the broth into another pot to remove small bits and some fat.
Add the broth back to the pot. Pull all the meat from the turkey carcass and put it in the pot. Add the soup veggies, seasonings, and herbs. Bring the soup to a simmer and let it cook for 30 minutes or until the carrots are tender. Skim off any foamy fat that might form on the surface. Add the egg noodles and cook for at least 8 minutes. Remove the pot from the heat and serve.
The Secret Ingredients in the Perfect Turkey Noodle Soup
This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth. You will love how tasty this soup is and how easily it comes together.
Ingredients for this recipe:
• 12 cups stock
• ¼ cup dry vermouth
• 6 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 pound egg noodles
• 1 peeled small diced yellow onion
• 4 peeled thick sliced carrots
• 4 thick sliced ribs of celery
• 3 finely minced cloves of garlic
• 4 cups of large diced cooked turkey
• 1 ½ cups water
• ¾ cup all-purpose flour
• 15-ounce can of drained hominy
• 1 cup peas
• ¼ cup finely minced parsley
• coarse salt and fresh cracked pepper to taste
• oil for coating
Serves 8
Prep time: 25 minutes
Cook time: 1 hour
Procedures:
1. Add 1 cup of the chicken stock, vermouth, and 4 tablespoons of butter to a medium-sized sauce pot and cook over medium heat until it is reduced to about 1/3 cup. It will be almost like a syrup.
2. Whisk in the heavy whipping cream until combined and set aside.
3. Add the noodles or pasta to a large pot of boiling salted water and cook for 7-8 minutes or until they are al dente or slightly less.
4. Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes.
5. Transfer them to a container or plastic bag and lightly coat them in olive or avocado oil. Store in the refrigerator until they are ready to be used.
6. Add the remaining 2 tablespoons of butter to a large rondeau or Dutch oven pot over low to medium heat and cook the onions for 10 to 15 minutes or until they turn very light brown.
7. Next, add the carrots, celery, and garlic and continue cooking over low to medium heat for 3 to 4 minutes to begin softening the vegetables.
8. Add in the cut-up turkey along with the stock and bring to a boil.
9. Turn the heat down to a simmer over low to medium heat and cook until the vegetables are tender, which takes about 6 to 8 minutes.
10. Once your soup is turned down to a simmer, whisk the flour and water together in a small bowl or container until combined. It should be smooth with no lumps. Add ½ cup of hot broth from the soup and mix it in.
11. When the vegetables are tender in the soup, slowly pour the flour-water mixture into the soup while constantly stirring until the soup is slightly thickened.
12. Next, stir in the cream and vermouth mixture until combined.
13. Stir in the drained hominy and peas. Adjust the seasonings with salt and pepper and stir in the finely minced parsley. Serve the soup 1 bowl at a time with the noodles.
Stock & Chicken Noodle Soup | Basics with Babish
If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.
Watch the rebroadcast of the Twitch livestream for this episode here:
Recipe:
Grocery List:
Celery
Carrots
Leeks
Parsnips
Turnips
Garlic (entire head)
White onions
Chicken spines or wings
Vegetable or canola oil
Fresh thyme
Fresh parsley
Whole peppercorns
Olive oil
Fresh ginger
Fresh lemongrass
Boneless, skinless chicken thighs
Fresh dill
Scallions
Salt
Egg noodles
Special equipment:
Vegetable peeler
Chef's knife
Stainless steel pan (optional)
Deep soup pot
Colander
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Thanksgiving Leftovers: Spicy Turkey Soup - Recipe by Laura Vitale - Laura in the Kitchen Ep 247
To get this complete recipe with instructions and measurements, check out my website:
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Homemade Turkey Soup Recipe
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Note: I used the carcass of a 24 pound turkey which made A LOT of broth. If you have a smaller turkey use less spices and veggies!
Put turkey carcass in a large pot and cover with water. Bring to a boil and then simmer for 5-6 hours.
Drain turkey broth into a bowl and save bones and meat to pick the turkey off for your soup.
Place broth back in the pot. Bring to a simmer and add:
3 bay leaves
3 tsp thyme
3 tsp basil
3 tsp parsley
2 tsp poultry seasoning
2 tsp salt
2 tsp black pepper
1 large onion (chopped)
5 large carrots (chopped)
4 pieces of celery (chopped)
shredded turkey
Simmer for 1 - 1/2 hours until carrots are tender.
To thicken mix together:
4 TBS flour
1 cup cold water
Add to soup and stir for 2 -3 minutes.
Taste and add salt & pepper to your taste!
Enjoy!