Turkey Noodle Soup

For turkey broth

  • 1 turkey carcass, cut into 4 or 5 pieces
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped coarse
  • 1 rib celery, chopped coarse
  • 1 bay leaf
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 3 quarts water

For turkey noodle soup

  • 1 recipe turkey broth
  • 1 onion, minced,
  • 2 carrots, peeled and sliced thin
  • 1 rib celery, sliced thin
  • Salt
  • 8 ounces noodles
  • 2 cups cooked turkey meat, shredded
  • 2 tablespoons minced fresh parsley
  • Pepper

Make turkey broth

Bring all of the ingredients to a simmer [when the liquid is at a gentle simmer, you see a few small bubbles breaking the surface every few seconds] in a large stockpot and cook for 2 hours, skimming off any fat or foam that rises to the surface.

Strain the broth through a large mesh strainer into a large container, removing any fat that rises to the surface as it cools. This broth can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months.

Make turkey noodle soup

Bring the broth to a simmer in large stockpot. Add the onion, carrots, celery, and 1 teaspoon salt. Simmer until the vegetables are tender, about 10 minutes. Add the noodles (the original recipe calls for wide egg noodles, but I used whole wheat corkscrews) and turkey meat and continue to simmer until the noodles are just tender, about 5 minutes.

Off the heat, stir in the parsley and season with salt and pepper to taste.

Serves 8 to 10.

Recipe from The America’s Test Kitchen Family Cookbook

Comments