Food: Post Thanksgiving Turkey Noodle Soup
Story by Lindsey Chester. Photo by Di Bedard.
Cary, NC – Cyber Monday for me is Turkey Soup Day. The leftovers have been eaten and all that remains is the turkey carcass- time for some homemade soup!
In our house when we have any type of bird, we save the bones for making stock. Consequently the bottom section of my freezer is a morass of plastic bags filled with chicken wings and assorted bones. When we run out of chicken stock, its time to defrost the bags and get cooking! Thanksgiving is one such occasion. With such a large set of bones to dispose of, I immediately drag out my stock pot.
What you need:
- Large Stock pot
- Turkey bones
- 3 carrots
- 2 ribs celery
- 1 onion
- herbs of your choice
- 1 bag egg noodles
Get yourself a large pot that will hold the bird, and allow water to fill and cover. Throw in a handful of herbs- I use “Herbes de Province” a fancy name for rosemary, sage, thyme and marjoram mixed together. Add plenty of salt and pepper, cover and allow to come to a rolling boil. Lower heat and let the pot simmer for several hours. This will make your house smell like you are a fancy chef.
Over a large bowl set a large strainer. Separate the liquid from all those solid bones. Save the good turkey meat (and set aside) and discard everything else. Make sure to seal this up in a tough garbage bag and immediately put outside in your bin. These bones will cause cats and dogs to choke and bleed internally if they ingest.
Now thinly slice about 3 carrots, 2 stalks of celery, and 1 onion. Add these to the pot and simmer for another 30 minutes.
Ten minutes before you are ready to eat, bring to a boil again and throw in a bag of egg noodles. Cook for 8 minutes. Add back in the turkey meat.
Serve with some great bread and a salad on the side. Bon Appetite!