Turkey Noodle Soup
Spring Turkey Season is right around the corner here in PA. The season comes with warm sunshine, longer days, birds and frogs singing, and the occasional snow storm. When the weather takes a turn, it is always nice to warm up with a nice bowl of soup. This recipe could be used with chicken, but I figured with the hunting season coming up, turkey seemed like a perfect fit.
The Soup
2 Tablespoons Olive Oil
1 Medium Yellow Onion, Chopped
5 Garlic Cloves, Minced
4 Medium Carrots, Sliced
4 Celery Stalks, Sliced
3 Sprigs Fresh Thyme
1 Bay Leaf (Dried)
2 Quarts Turkey Stock or Chicken Broth
8 Ounces Dried Egg Noodles
1½ Cups Shredded Cooked Turkey (See Stock Recipe)
Kosher Salt
Freshly Ground Black Pepper
5 Sprigs Parsley, Finely Chopped
The Stock
1 Turkey Carcass or Turkey Legs and Thighs
4 Carrots, Cut Into Large Chunks
4 Celery Stalks, Cut Into Large Chunks
1 Large Yellow Onion, Quartered
1 Head of Garlic, Halved
¼ Bunch Fresh Thyme, Rosemary, and Sage
2 Bay Leaves
2 Teaspoons Whole Peppercorns
Preparing The Meal
To make the homemade stock, begin by placing the turkey and vegetables in a large stockpot over medium heat. Add enough cold water to the stock pot to just cover the turkey and vegetables. Next, add the bay leaves, thyme, rosemary, sage and peppercorns. Bring the pot to a boil, then lower the heat to medium-low and simmer for about 2 hours, uncovered. You want to simmer long enough that the meat begins to fall off of the bones. As stock simmers, occasionally skim the fat from the surface. You may need to add more water while the stock simmers to keep the turkey covered.
When the stock has finished simmering, remove the turkey from the pot and allow it to cool on a cutting board. When turkey is cool enough to handle, pull all of the meat off the bones. Shred the meat and discard the bones. Next, strain the stock with a fine sieve to remove any solids that are remaining. If you are going to save the stock for later use, allow it cool completely before storing. Once cooled, you can store in a container refrigerate for up to a week, or freeze for up to six months.
To make the soup, begin by placing a Dutch oven over medium heat. Add oil and heat until shimmering. Then add the onion, garlic, carrots, celery, thyme and bay leaf and cook, stirring occasionally for about five minutes, or until the vegetables are softened. Next, carefully pour the stock into the Dutch oven and bring to a boil. Then reduce the heat to low, and add the shredded turkey. Stir to combine everything and simmer for 20 to 30 minutes. Next, ddd the egg noodles and simmer until noodles are tender, about 5 to 8 minutes. Taste the broth and season with salt, pepper as necessary.
To serve, ladle the soup into bowls and sprinkle with parsley. Serve with good crusty bread, and enjoy immediately.