Name: Turkey Noodle Soup
Prep time: 5 h
Cook time: 5 h
Yield: 1
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 -

Recipe information

Cooking:

5 hour

Servings per container:

Source:

More details

Ingredients for - Turkey Noodle Soup

1. BROTH: -

2. 1 leftover turkey carcass (from a 12- to 14-pound turkey) -

3. 2 cooked turkey wings, meat removed -

4. 2 cooked turkey drumsticks, meat removed -

5. 1 turkey neck bone -

6. 1 medium unpeeled onion, cut into wedges -

7. 2 small unpeeled carrots, cut into chunks -

8. 6 to 8 garlic cloves, peeled -

9. 4 quarts plus 1 cup cold water, divided -

10. SOUP: -

11. 3 quarts water -

12. 5 cups uncooked egg noodles -

13. 2 cups diced carrots -

14. 2 cups diced celery -

15. 3 cups cubed cooked turkey -

16. 1/4 cup minced fresh parsley -

17. 2-1/2 teaspoons salt -

18. 2 teaspoons dried thyme -

19. 1 teaspoon pepper -

How to cook deliciously - Turkey Noodle Soup

1. Stage

Preheat the oven to 400°F. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, for one hour, turning once. Editor’s Tip: Leave the skins on the onions. They’ll add extra color to the stock.

2. Stage

Transfer the carcass, bones and vegetables to an 8-quart stockpot. Add 4 quarts cold water to the pot, and set aside. Pour remaining 1 cup cold water into the baking pan, stirring to loosen the browned bits. Add the water and bits to the pot. Editor’s Tip: It’s OK to break the carcass in half if needed so it will fit inside the pot.

3. Stage

Bring the mixture to a boil. Reduce the heat. Cover and simmer for three to four hours.

4. Stage

Allow the broth to cool slightly. Strain, discarding the bones and vegetables. Return the strained broth to the stockpot. Set the stockpot in an ice-water bath until the broth cools, stirring occasionally. Cover and refrigerate overnight.

5. Stage

Skim the fat from the broth. Cover the stockpot, and bring to a boil. Reduce the heat to a simmer. Meanwhile, in a Dutch oven, bring 3 quarts water to a boil. Add the egg noodles and carrots, and cook for four minutes. Add the celery, and cook for five to seven minutes longer or until the noodles and vegetables are tender. Editor’s Tip: If you think you'll end up with leftovers, boil the noodles separately from the vegetables. You can store the vegetables and stock together in the refrigerator, but it's better to store the noodles separately so they don't become mushy.

6. Stage

Drain the noodles and veggies, and add them to the simmering broth. Add the cubed turkey, and heat through. Stir in the parsley, salt, thyme and pepper.