Turkey Noodle SoupPT100Mhttps://img4.recipesrun.com/201907/2019/0923/88/2/733157/300x200x90.jpg Turkey soup is much heartier than chicken soup. It has a stronger, bolder, deeper flavor. The thing I like about making broth is that it’s economical. You eat a turkey one day (or maybe several) and then when there’s not much meat left, you use the leftover turkey to make delicious soup, which can be another meal on its own or an appetizer.4 servings
Ingredients:
Parmigiano-Reggiano cheese, optional grated, Turkey pieces Noodles2 stalks Celery, cut into 1-inch pieces1 Carrot, cut into 1-inch pieces Fresh herbs, optional Pepper Salt1 Onion, quartered1 Celery stalks, broken in a few pieces2 Carrots Leftover turkey, take most of the meat off before boiling
Turkey soup is much heartier than chicken soup. It has a stronger, bolder, deeper flavor. The thing I like about making broth is that it’s economical. You eat a turkey one day (or maybe several) and then when there’s not much meat left, you use the leftover turkey to make delicious soup, which can be another meal on its own or an appetizer.
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01
Information
Gradeeasy
Serving
4 servings
Calorie326 Kcal
Prep Time20 Mins
Cook Time80 Mins
Total Time100 Mins
02
Ingredients
Soup Servings
Parmigiano-Reggiano cheese, optional grated,
Turkey pieces
Noodles
2 stalks Celery, cut into 1-inch pieces
1 Carrot, cut into 1-inch pieces
Broth
Fresh herbs, optional
Pepper
Salt
1 Onion, quartered
1 Celery stalks, broken in a few pieces
2 Carrots
Leftover turkey, take most of the meat off before boiling
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03
Method
Step 1
Strip carcass of any good meat that is left and then put it in a large soup pot. Put good turkey meat aside. Fill the pot with cold water until it covers the carcass.
Step 2
Add carrots, onion, celery, salt, pepper and herbs (optional). Bring the pot to a boil and then reduce heat and let it simmer for at least an hour.
Step 3
Take the pot away from heat and let the broth cool for a while until it’s safe to strain. Strain soup into a clean pot. Discard the vegetables and the carcass. Put the soup into the refrigerator overnight.
Step 4
The next day, the fat will congeal and will be floating on top. Take a tablespoon and carefully skim the fat off the top and discard it. Heat the broth, but don’t let it boil.
Step 5
In a separate smaller pot filled with water boil noodles. When it’s tender or al dente, add it to the soup. Next, boil the carrot and celery pieces until tender. Add them to the soup. Also, add the reserved turkey pieces to the soup.
Step 6
Serve soup hot with a side of grated Parmigiano-Reggiano cheese (optional).
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