A Word From The Cook
“Turkey Noodle Soup is a great way to use the whole bird and make another meal. Chicken carcass can also be used in this recipe.”
16-20 servings (Makes great leftovers!)
- Turkey Carcass (chicken can be substituted)
- 4 Quarts chicken stock
- 1 Yellow chopped onion
- 5 Chopped carrots
- 5 Chopped celery stalk
- 2 Teaspoons garlic powder
- 2 Bay leaves
- 1/4 Cup chopped fresh herbs (Rosemary and Tarragon)
- Salt & Pepper to taste
- 2 Packages Egg Noodles or your favorite pasta or noodle
Step 1 – Cook Turkey Carcass
Break up turkey carcass in pieces that will fit your pot.
Use all turkey parts including skin (no not use giblets).
Bring turkey carcass, chicken stock, and bay leaves to boil and then simmer on low for an hour.
Periodically skim off “scrum” the filmy layer that forms on top.
Step 2 – Remove Carcass and Add Vegetables
Remove from heat and strain liquid from meat and carcass.
By hand, remove bones and skin, returning meat to liquid.
Add chopped onion, carrots, celery, herbs, and garlic powder to broth.
Continue to simmer ingredients cooking for another hour.
Salt and pepper to taste.
Step 3 – Boil Pasta and Serve Soup
Boil pasta until al dente.
Drain pasta and toss lightly with olive oil.
Place 1/2 cup of cooked noodles into soup bowl and cover with hot Turkey Soup.
Serve and Enjoy!