turkey noodle soup
A good turkey noodle soup is the ultimate comfort food. It's the best way to use up the end of turkey leftovers.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
- 1 turkey carcass
- 1 onion halved with skin left on
- 3 Tbsp vegetable oil
- 1 large leek diced - white and light green potion
- 1 large onion diced
- 4-5 large carrots coarsely diced
- 2 cloves garlic minced
- 2 tsp dried thyme
- 2 tsp salt
- 10 cups turkey stock or as much turkey stock as you have plus water to make up 10 cups
- 6 oz broad or extra broad egg noodles
- 4 cups diced leftover turkey
- 1 Tbsp corn starch
- more salt to taste
Heat a pot big enough to hold everything (6 quart dutch oven works) over medium low heat. Add the oil and then the leeks, onions and carrots. Cook, stirring occasionally, until onion and leek are soft but not brown. You won't get the carrots soft at this stage - don't bother trying. This takes about 7-10 minutes.
If you don't want bits of thyme floating in the broth, place it in a bit of cheesecloth. Tie securely with food safe string. Add the garlic and the 2 tsp salt and cook another 2 minutes. Add the thyme with the garlic and salt if adding it loose. If you are wrapping it in cheese cloth add it with the broth.
Pour in the stock. Let simmer, covered for about an hour. Add the diced turkey and let simmer another 10 minutes.
Add the egg noodles and cook until the egg noodles are tender, another 10 minutes or so.
Remove about a half cup of liquid and stir in 1 Tbsp cornstarch until thoroughly combined.
Return the cornstarch slurry back to the soup. Bring to a boil. The soup will thicken noticeably.
At this point the soup is under salted. Add salt gradually until you are happy with the salt balance. Soup takes a lot of salt.