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Turkey Noodle Soup {with Thyme Roasted Veggies}

Turkey Noodle Soup {with Thyme Roasted Veggies}.

Okay, we’re in this together.  We’ve all got a partially carved turkey, wrapped in a wad of foil, taking up way too much space in the Frigidaire.  Let’s break it down.  I know, it seems like work to pick the bones of the good meat, trash the fatty stuff, and cram a carcass into a big stock pot.  But let’s do this.

Tonight or tomorrow (either is fine), once picked clean, fill that stock pot with the turkey carcass, water, the gizzards, aromatics like carrot, onion, garlic, celery, apple.  Then add seasonings like peppercorns, bay leaves, thyme…your favorites.  Bring to the lowest of low of simmer for as many hours as you can stand.  Keep the lid on the pot so you won’t lose as much volume and still allow your broth to intensify.

Once you’ve cooked the stock as long as you can stand it, pour the contents through a colander, capturing the broth in a smaller pot.  Trash all that stuff still in the strainer.  Place broth in the fridge for several hours or overnight.  This will separate the fat from the goodness.  Once congealed, you can easily scrape away the fat layer, leaving you with pure turkey broth love.

Three paragraphs ago, I should have simplified and said…made some kick butt turkey stock.  Then….

Thyme Roasted Veggies

Preheat oven to 400 degrees.  Dice up carrots, onions, celery and sweet potato (or butternut squash, or your favorite root veggies).  Toss in olive oil, 1 tsp. dried thyme, a sprinkle of salt & pepper.  Spread in a single layer on a shallow baking sheet and roast for 20 minutes or until just tender and beginning to caramelize on the edges.

Meanwhile, prepare egg noodles, according to package instructions.  Note: I cook my noodles separately because I favor a less starchy broth.  I then add them in when ready to serve. You can certainly cook them in the broth.

Add thyme roasted veggies to your pot of clean broth.  Bring to a boil, then reduce heat to simmer, season according to taste.  Add in cooked egg noodles and cubed cooked turkey.  Enjoy one of my Thanksgiving favorites.

Turkey Noodle Soup {with Thyme Roasted Veggies}1

Turkey Noodle Soup {with Thyme Roasted Veggies}
 
Author:
Ingredients
  • 1 turkey carcass
  • reserved giblets
  • reserved 'picked' good turkey
  • lots of water
  • patience
  • peppercorns
  • bay leaves
  • diced aromatics (such as carrot, onion, celery, sweet potato)
  • thyme
  • garlic
  • olive oil
  • sea salt
  • black pepper
  • egg noodles
Instructions
  1. Roast turkey and enjoy.
  2. Once dinner is over (or the next day) pick carcass of good meat and reserve. Place carcass into a stock pot with giblets and aromatics like onion, garlic, celery, carrots, sweet potatoes. Add herbs like peppercorns, thyme & bay leaves, cover with water and cook covered on the lowest of settings for as many hours as you can stand.
  3. Strain broth through a strainer into a smaller pot. Transfer broth to the fridge for 4 hours our overnight so the fat will separate from the broth.
  4. Skim the broth of fat, discard fat.
  5. Meanwhile prepare egg noodles according to package instructions and reserve.
  6. Return broth to soup pot, bring to a boil. Season with salt & pepper to taste. Add in oven roasted veggies, cooked egg noodles and cubed cooked turkey.
  7. Enjoy!

 

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