Description
It’s so easy to make turkey noodle soup from scratch using a turkey carcass and vegetables. Easy, delicious and budget-friendly!
Ingredients
Scale
For the Stock
- 1 turkey carcass (about 4 pounds) no need to defrost it
- 2 large onions, peeled and cut into halves or quarters
- 4 stalks celery, cut into thirds
- 1 teaspoon whole black peppercorns
- 3 garlic cloves, peeled
- 8 sprigs of fresh parsley (you can use just the stems)
- 2 bay leaves
- 1 gallon of water
For the soup
- 8 ounces of egg noodles, whatever shape you prefer.
- 1 onion, peeled and cut into medium dice
- 2 stalks celery, cut into 1/4 inch slices
- 2 carrots, peeled and cut into 1/4 inch pieces
- 1 leek (bottom part only) cleaned and cut into 1/4 inch slices
- 1 zucchini, cut into 1/4 inch half moons
- 2 teaspoons kosher salt
- 1/4 cup fresh parsley, coarsely minced
Instructions
- In a large stockpot over medium-high heat. Place the turkey carcass, onions, celery, carrots and any other vegetables in the pot.
- Add the water and toss in the parsley, peppercorns and bay leaves and bring to a boil with the lid on. Remove the lid and with a mesh strainer remove any gray foam that forms on the surface of the water.
- Reduce the heat to low (maintain a simmer) and cook with the lid off for 2 hours, periodically skimming off any gray foam that collects on the surface until the liquid has reduced by about half.
- Turn off the heat and using tongs transfer the turkey carcass from the pot, set aside.
- Carefully remove the large vegetables from the hot liquid and discard. When the large pieces are gone. Arrange a strainer over a large bowl (at least 3 quarts) and being careful of the hot liquid strain the stock from the leftover bits. Discard the pieces in the strainer and wipe the stockpot clean.
- Return the hot broth to the stock pot and turn on the heat to medium.
- While the stock is heating, go through the turkey carcass and remove the meat from the bones. Discard the bones and chop any large pieces of meat into bite size pieces, set aside.
- In a separate saucepan, over medium-high heat bring 2 quarts of water to a boil. Add the noodles and cook until al dente.
- While the water for the noodles is coming to a boil, prepare the vegetables for the soup.
- When the noodles are added to the boiling water. Add the onions, celery, carrots, and leeks to the turkey stock and cook. (The stock should be simmering.)
- When the noodles are al dente, use as strainer to transfer the cooked noodles and turkey meat into the turkey stock and stir to combine.
- Taste the soup and add salt to taste. Stir in parsley and serve.
Notes
Add cleaned mushroom stems, leek tops, fennel fronds with the vegetables to improve the stock.
