Turkey Noodle Soup from Scratch

While the holidays are over and cold weather isn’t as magical as it was in December. You can look forward making turkey noodle soup from scratch using your the carcass of Thanksgiving past. I alway break down and freeze the turkey carcass (and wings) in a gallon zip-close bag. It is a favorite way to get another meal from the holidays.

If you don’t have a frozen turkey carcass on hand, so can enjoy this soup using the bones from whole chickens (think rotisserie chickens that you can get from the deli). Plan on three chicken carcasses to equal the same bone weight as an average turkey carcass. 

When you carve a turkey (or chicken) remove the thighs and drumsticks and then the wings as described in this blog post.  Continue carving as the steps described and package the carcass in a gallon-size zip-close bag. The tidbits of meat left on the bones with add flavor to the stock. I usually add the wings to the freezer bag whole and plan on that meat being what I use for the soup. Remember food safety and get the carcass in the fridge or freezer as quickly as you can after carving. 

The difference between Stock and Broth

While many use the terms interchangeably, in the culinary world a stock is made from bones and vegetables simmer in water to extract all the flavor and gelatin (think body, nutrients and flavor). This liquid can be used in many dishes or reduced to a thick syrup called a demi-glaze. So while stock is a ingredient used to make other dishes, a broth can be the finished dish itself. 

Broths are quicker to make since if making a protein broth only the meat is used instead of bones. The resulting liquid is seasoned and then served. So in our recipe we will make a turkey stock, and then flavor it to make the liquid broth in our soup.

Vegetables to Use in Making a Turkey Noodle Soup from Scratch

The trinity of onions, carrots and celery are fundamental in making stock. Scraps—leek tops, fennel fonds, mushrooms stems are great additions to a stock. Using what would be thrown away makes this recipe good for our pocketbook as well as good for the planet. 

Avoid using cruciferous vegetables (cabbage, broccoli, cauliflower, turnips) since the flavor of these foods would overpower the stock. 

Since we are using a carcass as the base for the stock, I don’t take the extra step of roasting to boost the flavor. If you are making stock from raw bones and parts, I highly recommend you roast both the bones and veggies on a pan in a 450°F oven for 20-25 minutes to add a wonderful flavor.

Stock Ratios

Plan on 2 pounds of bones, and 1/2 pound of mixed vegetables for every gallon of water.  While you will start with one gallon of liquid, you will end up with about 2 quarts of stock when the cooking is finished.

What Kind of Pot to Cook Stock In

The simple answer is a big one. Stock pots are usually taller than they are wide with a thick bottom for even heat and a lid. You want to use a pot that allow the water to completely cover the bones in order to extract all the goodness into the liquid. A turkey carcass is not flexible, and a frozen carcass is even harder to manhandle into the pot. The pan I use to make stock is one where the bones stick out of the water for the first hour of cooking, but then I can use a spoon to break down the carcass so the liquid covers everything.

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