Doug's Turkey Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Broth:
Turkey carcass, including skin and bones--everything you don't carve off and eat
Water
2-3 stalks celery, cut in 3 inch pieces
1 medium onion, quartered
For Turkey Noodle Soup:
Turkey Broth
Water
Carrots
Celery
Salt, to taste
Turkey meat, if desired
1 package frozen egg noodles
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Directions: |
Directions:To make broth:
Put carcass and vegetables in large stockpot and cover with water. Bring to boil and then simmer vigorously for several hours, until water is reduced by about half. Let cool and then strain broth. Put in containers or freezer bags and freeze (or use immediately if desired). Discard all carcass and meat used in making broth. (You can make this broth as concentrated as you want by cooking it for more or less time. The more you cook the water down, the more concentrated it will be.)
To make turkey noodle soup:
Use thawed frozen broth and put in stockpot. Add an equal amount of water. Add several sliced carrots and sliced celery stalks and frozen egg noodles. Cook as directed on noodle package until noodles and vegetables are tender. Can include chopped turkey meat, if desired. Add salt to taste. This is a good use for leftover, frozen turkey. |
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Number Of
Servings: |
Number Of
Servings:Lots |
Preparation
Time: |
Preparation
Time:5 hours for broth, approx 40 minutes for soup |
Personal
Notes: |
Personal
Notes: This is Doug Mitchem's excellent turkey noodle soup. He makes it after every Thanksgiving meal, using up all the turkey trimmings and carcass. We usually freeze the broth and use it later in the winter for a hearty meal.
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