How To make Turkey Noodle Soup
STOCK 1 All bones from roast turkey
7 c Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP 1/4 c Broken noodles, 1/2" pieces
1 Stalk celery & leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 c Grated zucchini
1 ts Dried basil
1 ts Dried thyme
1 ds Hot pepper sauce
Salt to taste Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable choice
5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg
cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93
VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.
How To make Turkey Noodle Soup's Videos
Leftover Thanksgiving Turkey Soup
The yummiest leftover Thanksgiving Turkey Soup.
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Homemade Turkey Noodle Soup
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The Secret Ingredients in the Perfect Turkey Noodle Soup
This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth. You will love how tasty this soup is and how easily it comes together.
Ingredients for this recipe:
• 12 cups stock
• ¼ cup dry vermouth
• 6 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 pound egg noodles
• 1 peeled small diced yellow onion
• 4 peeled thick sliced carrots
• 4 thick sliced ribs of celery
• 3 finely minced cloves of garlic
• 4 cups of large diced cooked turkey
• 1 ½ cups water
• ¾ cup all-purpose flour
• 15-ounce can of drained hominy
• 1 cup peas
• ¼ cup finely minced parsley
• coarse salt and fresh cracked pepper to taste
• oil for coating
Serves 8
Prep time: 25 minutes
Cook time: 1 hour
Procedures:
1. Add 1 cup of the chicken stock, vermouth, and 4 tablespoons of butter to a medium-sized sauce pot and cook over medium heat until it is reduced to about 1/3 cup. It will be almost like a syrup.
2. Whisk in the heavy whipping cream until combined and set aside.
3. Add the noodles or pasta to a large pot of boiling salted water and cook for 7-8 minutes or until they are al dente or slightly less.
4. Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes.
5. Transfer them to a container or plastic bag and lightly coat them in olive or avocado oil. Store in the refrigerator until they are ready to be used.
6. Add the remaining 2 tablespoons of butter to a large rondeau or Dutch oven pot over low to medium heat and cook the onions for 10 to 15 minutes or until they turn very light brown.
7. Next, add the carrots, celery, and garlic and continue cooking over low to medium heat for 3 to 4 minutes to begin softening the vegetables.
8. Add in the cut-up turkey along with the stock and bring to a boil.
9. Turn the heat down to a simmer over low to medium heat and cook until the vegetables are tender, which takes about 6 to 8 minutes.
10. Once your soup is turned down to a simmer, whisk the flour and water together in a small bowl or container until combined. It should be smooth with no lumps. Add ½ cup of hot broth from the soup and mix it in.
11. When the vegetables are tender in the soup, slowly pour the flour-water mixture into the soup while constantly stirring until the soup is slightly thickened.
12. Next, stir in the cream and vermouth mixture until combined.
13. Stir in the drained hominy and peas. Adjust the seasonings with salt and pepper and stir in the finely minced parsley. Serve the soup 1 bowl at a time with the noodles.
How to make leftover turkey noodle soup - BBC Good Food
Miriam shares her inspiring idea for turning turkey leftovers into nourishing soup in a matter of minutes. The quick and easy dish can be adapted so be inspired then experiment.
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Alton Brown's Turkey Soup | Food Network
Alton Brown makes turkey soup from the remains of the Thanksgiving bird.
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Chunky & Hearty Leftover Turkey Soup | Amanda Messes Up in The Kitchen
Food52’s Amanda Hesser shares a delicious, chunky, vegetable-studded soup from Rachel Gurjar that makes great use of your leftover turkey. It’s creamy and comforting with tender bits of meat and comes together quickly. Serve with a generous sprinkle of herbs or even eat it over rice for an extra hearty meal! GET THE RECIPE ►►
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PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 2 or 3
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium white onion, finely diced
4 garlic cloves, minced
1 teaspoon dried thyme
3 medium carrots, peeled and finely diced
3 celery sticks, finely diced
1/4 cup all-purpose flour
1 (32-ounce) box low-sodium chicken or turkey stock (or homemade)
2 pounds cooked turkey meat, shredded or cut into large chunks (about 4 cups)
Kosher salt
Freshly ground black pepper
Chopped flat-leaf parsley, lemon wedges, and red pepper flakes, for garnish
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.