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Turkey Noodle Soup

Posted By Suzanne McMinn On October 21, 2008 @ 1:05 am In Soups & Stews,The Farmhouse Table | 39 Comments

First, go outside and get a turkey.

I’m just kidding!! Unless, well, that’s what you want to do, then I’m not judging!

I already have turkey and Thanksgiving on the brain. Now is the perfect time to find turkeys on sale–buy two and roast one ahead of time to set aside stock for your turkey stuffing and/or gravy. There’s still enough time to get over turkey and be ready for more, more, more in a month. (I actually love to have turkey several times a year, especially if I can find it on sale.) I cooked one this past week and set aside two quart-size jars of stock, freezing one to have on-hand when I’m making stuffing next month.

I used the other one for soup! With the first frosts kicking in, it’s definitely soup weather around here. And using your turkey bones for soup is a great way to be frugal, too, and get every last bit out of that turkey. It’s amazing how much meat still comes off the bone even after you’ve already taken what can be carved off. And once you chill the juices that came off your turkey when you roasted it, the fat solidifies at the top and is easily removed, leaving the good stuff.

Start with the carcass of one 15-20 pound turkey.

How to make Turkey Noodle Soup:

1 turkey carcass
2 cups turkey stock
4 cups water
2 to 3 cups vegetables of your choice (chopped celery, onion, carrots, and/or peas, green beans, diced potatoes)
1 clove minced garlic or 1/2 teaspoon garlic powder
1 teaspoon dried herbs of your choice (dill, basil, rosemary, or chives work well)
salt and pepper to taste
1/4 cup butter
1/4 cup flour
3 cups uncooked egg noodles

Bring turkey carcass with water and stock to a boil then cover and simmer one hour.

Strain and remove bones and any skin, leaving the meat. Add vegetables and seasonings. I like to add about 1/2 teaspoon crushed red pepper here, too. If your family really likes spicy, consider adding a chopped jalapeno! (Spicy Turkey Noodle Soup! Yum!) Simmer for another hour. Enjoy the fantastic aroma!

Melt the 1/4 cup butter in a small saucepan. Add 1/4 cup flour, and some extra pepper if you like. Stir and simmer to bubbling for a few minutes.

Spoon into your soup for thickening the broth. Add egg noodles; cover and simmer another 10 minutes.

Serve it up with some fresh-from-the-oven bread!

(Don’t forget to save the rest of your stock in the freezer for your stuffing next month!)

You got Thanksgiving on the brain yet? Or is it just me?

See this recipe at Farm Bell Recipes and save it to your recipe box.

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