On the day after Thanksgiving, a hole forms in my stomach in the shape of Turkey Noodle Soup. This soup is essential to our family’s Thanksgiving. Up to now we’ve used no recipe, but here is a try. Sometimes the simplest soup is the best.
Needless to say, of course you may change any of these ingredients and quantities. You do have to include turkey and noodles.
Make turkey broth
turkey carcass or used-up legs, wings, spatchcocked back, etc.
1 yellow onion, roughly chopped
a handful of parsley, no need to chop
sage or any other herbs left over
salt to taste
ground pepper to taste
In very large pot, place turkey carcass and legs, wings, etc. Cover with warm water, At least 3 or 4 quarts of water or more will be needed. Add onion, parsley, and sage. Bring to a boil, reduce heat to a simmer, and cook for at least 45 minutes while you prepare the other ingredients.
Prepare other ingredients
2 yellow onions, diced
6 celery ribs, sliced thinly
6 carrots, peeled and sliced thinly
2-3 cups diced or shredded cooked turkey meat
16 ounces wide egg noodles, uncooked
Once the turkey broth has cooked for at least 45 minutes, strain it into another big soup pot. Taste for seasoning and add salt and pepper to make it tasty enough to eat by itself.
If you have more broth than needed for soup, freeze it.
Add the diced onions, sliced celery and carrots, and diced or shredded turkey meat to the strained and seasoned broth. Add the dry noodles.
Return to a simmer and allow to bubble gently for at least another 15 minutes. Taste again and add more salt or pepper as needed.
Announce to the folks hanging around that the soup is ready. They will take over at that point.