Recipe: Turkey Noodle Soup
Turkey noodle soup is just what the doctor ordered for cold and flu season. The warm broth and noodles are such comfort food when you’re not feeling well or on a cold winters night. Boiling down the turkey carcass and stripping it of the sweet meat next to the bone is the secret to this delicious soup. You would be surprised how much turkey people leave on the carcass. And, as an added bonus you get to break the wishbone! I’ll give you a foolproof hint on how to hold the wishbone so you get all the luck. Hold it at the top. Don’t tell anybody I told you. Shhhh…….
- 1 turkey carcass – you could also use chicken
- 64 oz. Chicken Stock (reduced sodium)
- 1 heaping tablespoon of Reduced Sodium Chicken Bouillon.
- 1/2 large yellow Onion, minced
- 1 Celery stalk
- 2-3 tablespoons butter
- Small bag of Mixed Vegetables
- 1 tablespoon Parsley
- 1 Bay Leaf
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Sage
- 1 small bag of Egg Noodles
- In a large soup pot cover turkey with water and boil down until meat is pulling away from bone.
- Remove carcass from water and let it cool completely.
- Pick all the meat off the bones.
- You can either use the water from the turkey or use chicken stock for your soup base.
- Saute the minced onion and celery in the butter in the bottom of your soup pot.
- Add chicken stock, mixed veggies, parsley, bouillon, bay leaf, thyme, salt and pepper to taste.
- Simmer for one hour.
- Right before serving add desired amount of egg noodles and cook until noodles are soft.
- I like my soup thick enough to eat with a fork. If you want more broth in your soup use less noodles.
- Serve with hot biscuits and butter or crackers.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Diet tags: Low calorie, High protein
Number of servings (yield): 8
Culinary tradition: USA (General)