Elaine Marriott turkey noodle soup.
Courtesy Elaine Marriott
You’ve probably been cooking and prepping for days to get ready for the Thanksgiving feast. Now in the aftermath when we are truly tired of all that fussing, we still have leftovers to contend with. You might look at that sad turkey carcass and simply want to chuck it into the trashcan. Out of sight and out of mind. I seriously don’t blame you! To be fully transparent, I have tossed a few in my time.
However, in these times when our food is so expensive, trying to feed a family can be challenging. What I’m saying is, stretch that leftover turkey and bones into a delicious classic turkey noodle soup.
First, take the turkey carcass, some leftover meat, like the legs or a thigh, plus the wings; actually, whatever is left. Put it in a food storage bag and put in the fridge if you want to do it the next day.
Making the Turkey Broth
• Put the turkey carcass in a large stock pot, cover with water. Simmer about 4 hours. Or, put in an Instant pot for 35 minutes.
• Strain broth into another container and cool overnight in the fridge.
• Gently scrape the fat off the broth the next day, pour cool broth into 4 cup containers and put in the freezer till ready for soup or whatever you need broth for.
Ingredients
1 tablespoon olive oil
1 cup diced yellow onion
2 diced or sliced carrots
2 celery stalks sliced small
1 teaspoon of diced garlic
1 bay leaf
½ teaspoon parsley
½ teaspoon dried Thyme
½ teaspoon Oregano leaves or (½ teaspoon of sage or poultry seasoning)
10 cups of turkey broth
3 cups of cut up turkey
8 ounce of dried egg noodles, any kind you prefer, I like Essenhause Amish Homestyle wide egg noodles
Salt and pepper
Making the soup
In large soup pot, Dutch oven or Instant pot, put olive oil, onion, carrots, celery, garlic, and spices, sauté for 5-7 minutes.
Add broth and bay leaf, simmer about 30 minutes till vegetables are tender.
Add turkey and noodles, slow simmer for about 1 hour if you use the thick Essenhause noodles. (less time if you use regular egg noodles, about 15 minutes)
Take off heat, let rest, add a pinch of fresh parsley.
Enjoy now for a comforting dinner or freeze for a quick weekday lunch.