Old-Fashioned Turkey Noodle Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. Ingredients:
broth: |
1 leftover turkey carcass (from a 12- to 14-pound turkey) |
2 cooked turkey wings, meat removed |
2 cooked turkey drumsticks, meat removed |
1 turkey neck bone |
1 medium unpeeled onion, cut into wedges |
2 small unpeeled carrots, cut into chunks |
6 to 8 garlic cloves, peeled |
4 quarts plus 1 cup cold water, divided |
soup: |
3 quarts water |
5 cups uncooked egg noodles |
2 cups diced carrots |
2 cups diced celery |
3 cups cubed cooked turkey |
1/4 cup minced fresh parsley |
2-1/2 teaspoons salt |
2 teaspoons dried thyme |
1 teaspoon pepper |
Directions:
1. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
2. Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
3. Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
4. Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper. Yield: 10 servings (about 4 quarts).
|
|