Turkey Noodle Soup is a very tasty way to use up all of your turkey. After the bird is carved and you are left with the bones instead of tossing it out, make yourself a savory stock. I often save and freeze necks and backs from previous chickens I have cooked in preparation of making my stock. It is a hearty meal especially after the holidays. It is a great use for holiday left-overs that you will love.
This delicious Turkey Noodle Soup recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 large onion, medium chop
- 1 shallot, medium chop
- 4 to 5 ribs celery (cut off any brown ends, and remove celery strings with a potato peeler), sliced on an angle
- 4 to 5 young carrots, peeled and cut on an angle
- 1 (28-ounce) can of San Marzano whole tomatoes, chopped and with juice
- 1 tablespoon rosemary leaves, chopped
- Coarse salt and freshly-ground pepper to taste
- 8 ounces dried egg noodles (your choice)*
- 10 to 12 ounces baby spinach, washed and rough chop any larger pieces
- 2 to 2 1/2 pounds turkey meat, chunked
- Parmigiano-Reggiano cheese, grated (optional)
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Preheat oven to 375 degrees F.
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Strip the turkey carcass of any large usable pieces of meat; set turkey meat aside and refrigerate until ready to use in your soup.
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Cut turkey carcass in three parts and put on a roasting tray along with the leeks, carrots, and garlic.
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Roast the bones and vegetables until their juices are released and the juices are beginning to caramelize on the tray. Check garlic after 30 minutes. When the garlic is golden brown and roasted through, remove and set aside. After approximately 60 to 90 minutes, you will begin to smell the lovely odor in your kitchen. Remove the tray of bones and vegetables from the oven.
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Put 5 quarts of water into a stock pot. Add the roasted bones with the vegetables and resulting juices. You may also add 2 bay leaves. Bring just to a boil (with lid on); reduce heat to low and let simmer for 3 1/2 hours.
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Skim any foam/scum that may form on top. Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water.
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Makes approximately 10 to 12 cups of turkey stock.
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When the turkey stock is finished, strain into a large soup pot, and discard solids. If you have dogs, they will love you forever if you carefully remove the meat and carrots from the solids you strained out of the stock. Be sure to remove any bones as they can be dangerous to your pet. Freeze in 1/2 cup portions. Then thaw and use a tablespoon at a time to mix with kibble and a little warm water.
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Add the onions, shallot, celery, carrots, tomatoes, and rosemary. Bring just to a boil and then reduce heat to low and let simmer until vegetables are al dente. Taste, and season with coarse sea salt, and freshly-ground black or white pepper to taste.
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In a large soup pot, add the strained turkey broth. Add the dried pasta and stir. Bring soup to a brisk simmer, stirring occasionally until pasta is al dente.
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When the pasta is cooked, add the spinach and turkey meat; and stir until spinach wilts.
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Serve into individual bowls and top with cheese if you wish.
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Makes 10 to 12 servings.
* Someone told me when they have a few lasagna noodles in their pantry; they break it into pieces and cook in soups. I love this idea as I usually have about three to four left.
Categories:
Turkey Stews & Soups