Turkey supper is a classic at this time of year and can feed a family for many days after with more turkey meals, turkey sandwiches and then turkey soup and….
When the turkey is fully carved, the turkey carcass can go into a stock pot or crock pot and filled with water and simmered for delicious broth. You can freeze the broth to save it for a future meal, like Tortilla Soup or you can go ahead and make something like this simple Turkey Noodle Soup that Cam made this year.
I made lasagne earlier in the week and had some leftover homemade beet pasta (recipe soon!) and it was a perfect addition to this soup, although the shape of the noodles were slightly larger than what I’d normally enjoy. I should have sliced the lasagne shaped pasta thinner before handing them over to Cam. How interesting that they lost their bright raspberry colour in the soup! Here’s what he did:
Turkey Noodle Soup
Broth
- Turkey Carcass, all meat removed
- 1 Onion, halved
- 1 Carrot cut in half
- 1 Celery Stalk
- Bay Leaf
- enough Water to cover all
- (Adding onion, carrot, celery and bay leaf is ideal but all optional. I’ve made the broth with just the carcass and water before.)
- Bring all to a boil in a large pot and simmer covered for a couple hours or overnight. You can always put it in a crock pot, if it will fit and leave it on low overnight.
- Remove carcass and strain broth with a colander into another pot or freezer safe container(s). Discard the carcass and remains in the colander.
Soup
- 2 tbsp Butter
- 1 Onion, minced
- 2 Carrots, minced
- 1 Celery Stalk, minced
- 8 oz. uncooked Pasta
- 2 cups shredded or cubed leftover Turkey
- Salt and Pepper to taste
- fresh Parsley, minced, optional
- Melt butter in a cast iron pan. Add onion, carrot, celery and a pinch of salt. Cook over medium heat until onions are translucent.
- Add onion mixture to pot with the broth in it and bring to a boil.
- Add pasta and boil until cooked. This isn’t long when your pasta is homemade.
- Add turkey and simmer for a couple minutes just to warm turkey. Ladle into bowls and top each serving with a little fresh parsley.
- If any soup is left over, it will thicken up after refrigeration and you can just add a little water when reheating to thin it back down.
