Turkey noodle soup
One of the best reasons to cook a turkey is to have leftovers, and one of the best leftovers is the carcass, which can be turned into wonderful rich broth and homemade turkey-noodle soup.
Except— I've not always been really satisfied with my soup: too watery, too bland, too whatever. But I recently came across a recipe that works for me.
Broth
1 turkey carcass
2 ribs celery
3 carrots
3 cloves garlic
1 medium onion
1 tsp black peppercorns
1 1/2 tsp salt
water
Remove as much meat from the carcass as possible, and set aside. Break the carcass into large pieces so they will fit in a stockpot.
Chop the vegetables coarsely (big chunks) and add to the stockpot.
Add enough water to the stockpot to cover everything by about two inches. Bring to boil and reduce heat to simmer. Simmer uncovered for about three hours.
Strain everything through a colander into a large bowl. Discard everything except the turkey carcass. Return the stock to the pot and boil until reduced to about 10 cups.
Soup
2 to 3 cups diced turkey meat picked from carcass
1 can (14 oz) diced tomatoes, including juice
1 pkg (16 oz) frozen mixed vegetables
6 oz wide egg noodles
———
1/4 c chopped parsley
Add the turkey to the stock pot, along with tomatoes and mixed vegetables. Bring to boil, then simmer 10 minutes to cook vegetables.
Suggestion: In place of mixed vegetables, use any combination of peas, corn, beans, carrots, or other leftover veggies.
Bring soup back to boil and add the noodles. Boil for about 10 minutes, stirring occasionally, or until noodles are cooked.
Add the parsley and taste for seasoning. Add salt and pepper, if required.
Servings: 8
Credits: Gourmet Magazine, via FoodNetwork.com