29 November 2011

Dishes with Dee: Leftover Turkey Noodle Soup

Jeff's mom cooks an insane amount of food.

She sent us home with a half a turkey.  Literally, chop-it-down-the-breast-bone half a turkey.

As a result, we have tons of it.

So I made turkey noodle soup.

First you'll want to strip the carcass and make some stock.
(Don't know how? Shoot, guess I'll tell you.)
Throw all the turkey crap in a pot. Some people just do the bones, but I do everything.  Extra meat, bones, skin, you name it.  Fill the pot with water until carcass is almost covered.  Add some spices, garlic, thyme, sage, salt pepper etc.  Bring to a boil.  Reduce heat, cover and simmer on low for as long as you have.  I did about an hour and a half.  The chicken stock I made last week went for 2 hours, your call.  BOOM!  You got stock!)

Here's what ya need:
About 1/2 an onion, chopped
3-4 carrots, peeled and sliced.
3-4 celery stalks, thinly sliced (1/2 an inch or smaller)
shredded leftover turkey
your stock
chicken broth (I used the 3lb container)
2 cups egg noodles, cooked to just shy of al dente (rinse with cold water after cooking to prevent sticking and set aside)
Salt, pepper, poultry seasoning, garlic powder,-- whatever you freakin' want it to taste like, add that.

And here's what ya do:
Combine stock and chicken broth.
Heat to almost boiling and add onion.  Let it cook until onions are just about transparent.
Add carrots and celery and let cook until the veggies are almost soft.
(Meh, 15-25 minutes?)
Season along the way.
Add turkey and noodles.
Let everything get hot.



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