A recipe for turkey noodle soup with homemade turkey stock, chopped turkey, and noodles.
Servings6to 8 servings
1turkey carcass *bones from cooked turkey
3to 4 raw turkey necks
3celery stalkscut into 2-inch pieces
3carrotscut into 2-inch pieces
1onionpeeled & sliced into thick rings
1whole garlic bulbtop sliced off
5sprigs fresh thyme
Chopped cooked turkey**
Place turkey carcass, necks, celery, carrots, onion, garlic, thyme, bay leaves, salt, peppercorns, and water in a large soup pot or dutch oven. Make sure water covers all the ingredients. Bring just to a boil but do not let it get to a rolling boil. Turn the heat to low and simmer loosely covered for 1 1/2 to 2 hours. Skim off any foam that forms on the surface.
Taste the stock and cook longer if a more concentrated flavor is desired.
Remove and discard turkey carcass and necks. Set a strainer in a very large bowl and pour remaining contents into the strainer. Discard cooked vegetables, herbs, and spices. Wipe out and clean the cooking pot. Skim off any clear fat on top of the stock by using a large spoon or with a gravy separator. Discard fat.
Return stock to the pot by pouring it through a strainer lined with a cheesecloth. Bring the stock back to a boil. Add the chopped turkey and noodles.**
Cook until noodles are done. Taste and add salt and/or pepper if needed. Serve hot.
*You can make the stock without the turkey carcass by using 1 or 2 more turkey necks. **The amount of stock, chopped turkey, and noodles you use depends on the amount of soup you want to make. You can freeze a portion of the stock for later use.