Turkey Noodle Soup

By zhanghengshuo

4 Person

100 Minutes

326 Calories

Turkey soup is much heartier than chicken soup. It has a stronger, bolder, deeper flavor. The thing I like about making broth is that it’s economical. You eat a turkey one day (or maybe several) and then when there’s not much meat left, you use the leftover turkey to make delicious soup, which can be another meal on its own or an appetizer.

Ingredients

Soup Servings

Parmigiano-Reggiano cheese, optional grated,
Turkey pieces
Noodles
2 stalks Celery, cut into 1-inch pieces
1 Carrot, cut into 1-inch pieces

Broth

Fresh herbs, optional
Pepper
Salt
1 Onion, quartered
1 Celery stalks, broken in a few pieces
2 Carrots
Leftover turkey, take most of the meat off before boiling

Method

01

Strip carcass of any good meat that is left and then put it in a large soup pot. Put good turkey meat aside. Fill the pot with cold water until it covers the carcass.
02

Add carrots, onion, celery, salt, pepper and herbs (optional). Bring the pot to a boil and then reduce heat and let it simmer for at least an hour.
03

Take the pot away from heat and let the broth cool for a while until it’s safe to strain. Strain soup into a clean pot. Discard the vegetables and the carcass. Put the soup into the refrigerator overnight.
04

The next day, the fat will congeal and will be floating on top. Take a tablespoon and carefully skim the fat off the top and discard it. Heat the broth, but don’t let it boil.
05

In a separate smaller pot filled with water boil noodles. When it’s tender or al dente, add it to the soup. Next, boil the carrot and celery pieces until tender. Add them to the soup. Also, add the reserved turkey pieces to the soup.
06

Serve soup hot with a side of grated Parmigiano-Reggiano cheese (optional).

Related Tags

Turkey Noodle Soup

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 326 Kcal
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

Soup Servings

Parmigiano-Reggiano cheese, optional grated,

Turkey pieces

Noodles

2 stalks Celery, cut into 1-inch pieces

1 Carrot, cut into 1-inch pieces

Broth

Fresh herbs, optional

Pepper

Salt

1 Onion, quartered

1 Celery stalks, broken in a few pieces

2 Carrots

Leftover turkey, take most of the meat off before boiling

03 Method

Step 1

Strip carcass of any good meat that is left and then put it in a large soup pot. Put good turkey meat aside. Fill the pot with cold water until it covers the carcass.

Step 2

Add carrots, onion, celery, salt, pepper and herbs (optional). Bring the pot to a boil and then reduce heat and let it simmer for at least an hour.

Step 3

Take the pot away from heat and let the broth cool for a while until it’s safe to strain. Strain soup into a clean pot. Discard the vegetables and the carcass. Put the soup into the refrigerator overnight.

Step 4

The next day, the fat will congeal and will be floating on top. Take a tablespoon and carefully skim the fat off the top and discard it. Heat the broth, but don’t let it boil.

Step 5

In a separate smaller pot filled with water boil noodles. When it’s tender or al dente, add it to the soup. Next, boil the carrot and celery pieces until tender. Add them to the soup. Also, add the reserved turkey pieces to the soup.

Step 6

Serve soup hot with a side of grated Parmigiano-Reggiano cheese (optional).

04 Author