Turkey Noodle Soup
Homemade Turkey Soup made the old fashioned way with real bone broth and loads of meat and vegetables, along with just the right amount of noodles for slurping.
Servings: 8
Ingredients
- 1 turkey carcass with some meat left at least 2 cups chopped meat
- 10-12 cups cold water
- 1 bay leaf or 2 if small leaves
- 1 large onion
- 3 stalks celery
- 3 carrots
- 1 or 2 packages or cubes of chicken bouillon if required for better flavour
- 100 g vermicelli, capellini or other thin pasta
- 1 cup frozen peas rinsed
- ¼ cup fresh chopped parsley
- 1 Tbsp fresh thyme leaves
- salt and pepper to taste
Instructions
- Place turkey carcass in large pot and cover with cold water. Larger turkeys can be cut or broken into smaller pieces. It's not necessary to completely cover the carcass. Add a bay leaf or 2.
- Bring water to boil, then reduce temperature to a simmer, covering partly with lid to allow steam to escape as the broth simmers. Press down carcass periodically to help turkey break up and remain under most of the water. Simmer for at least 3 hours, adding some water if level is too low. Plan to have about half the amount of liquid after simmering.
- Remove turkey and strain liquid. Pour liquid back into pot. Allow turkey to cool enough to handle, then remove as much meat as possible. Chop into pieces. Discard remaining bones and skin.
- Meanwhile, chop onion, celery and carrots. Add to strained broth. Taste and season with salt and pepper. Add chicken bouillon if more flavour is desired. Simmer for about 30 minutes until onion and celery are translucent.
- Break vermicelli in half and add to soup along with chopped chicken. Simmer for 10 minutes.
- Add frozen peas and fresh parsley and thyme, heating only until peas are warm.