So we come to the last bits of the big bird. You’ve got some meat left and the carcass. What to do? Of course, you know what to do…make soup! Making any soup from scratch is easy, especially turkey/chicken when you have the leftover bones. The most important step (in my opinion) is starting with a good stock. I’ve tried many different ways to make stock but the best way I’ve found, and the only way I make it, is with this oven method courtesy of my personal kitchen hero, Ruhlman.
It’s such a simple way to make stock. Put the carcass/bones in a pot and fill with enough water to cover the bones by 1-2 inches, then pop it into the 180-200°F oven for 8-12 hours. I do this overnight. Put it in after dinner and take it out when I get up (kitchen smells great in the morning by the way). Add in your onions, carrots, and celery, pop it back in for an hour or so and you’ve got your stock. Pull out the carcass and bones and pick the meat off. Let the liquid cool, strain into another pot through your kitchen towel and you’re ready to make soup.
When my stock is done I save a few quarts for the freezer and make soup out of the rest. This is one recipe where you can really get creative. Put in as much or as little of vegetables and meat as you like, or even add other ingredients like some green beans or kale to give it more color. Once you get the stock made the sky’s the limit!
Turkey Noodle Soup
- 3 qt Turkey stock (using the above method)
- 4 medium-sized carrots, sliced
- 2 celery stalks sliced
- 1-2 bay leaf
- 1-2 C diced turkey meat
- 6 oz medium egg noodles
- Salt and pepper to taste
- Parsley for garnish
Clean and slice your carrots and celery. Add to the stock with the bay leaf. Bring to a boil and let simmer until vegetables soften.
Add turkey meat and egg noodles. Don’t go overboard with the egg noodles, they really expand in size and soak up some of the stock. If you find yourself saying “hmm that doesn’t look like enough, maybe just another handful,” don’t do it.
Soup is ready when noodles are cooked, about 10 minutes. Garnish with some chopped parsley.
The Roaming GastroGnome 