Tuesday, December 2, 2014

Turkey Noodle Soup








There are lots of delicious things you can do with leftover turkey. You can use it to make turkey sandwiches, salads and casseroles or any recipe you might normally use chicken for.  One of my favorite ways to use leftover turkey is in a big pot of rich turkey noodle soup.

This is a great way to use that leftover carcass too. Just chop your onions, carrots and couple stalks of celery. Throw in the bones and carcass with whatever leftover meat is still there into a big soup pot or Dutch oven with enough water to cover everything up. Heat to boiling and then lower the heat to a simmer. 
Skim off any foam that comes to the surface and then partially cover and let simmer for several hours. Add some thyme, parsley or bay leaf after skimming.) Then carefully strain the stock through a fine strainer and discard the solids.  
Turkey Noodle Soup
  • 4 cups homemade turkey stock as directed above
  • 1 cup water
  • 4 medium carrots, peeled and sliced (2 cups)
  • 4 medium celery stalks, sliced (2 cups)
  • 1 medium onion, peeled and chopped (1/2 cup)
  • 1 cup uncooked wide egg noodles
  • 2-1/2 cups chopped cooked turkey
  • Salt and pepper to taste
  1. In a large soup pot or Dutch oven, heat turkey stock, water, carrots, celery and onion to boiling. Lower heat, cover and simmer until carrots are tender, about 15 minutes.
Stir in the noodles and turkey and bring to a boil. Lower heat and simmer, uncovered until noodles are tender, about 8 minutes. Season to taste with salt and pepper. Sprinkle with parsley if desired.






























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