Old-Fashioned Turkey Noodle Soup Recipe
Our home economists created this down-home soup so you can make the most of leftover turkey. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats.
This recipe is:
Healthy
10 Servings
Prep: 3-1/2 hours + chilling
Cook: 45 min.
Ingredients
BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper
Directions
Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
Transfer the carcass, bones and vegetables to an 8-qt. soup kettle. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper. Yield: 10 servings (about 4 quarts).
Beth Layman :)
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