Wednesday, November 28, 2007

Turkey Soup

One of the best things about Thanksgiving is the leftovers. Though we always celebrate the holiday at mom and dad's house, I am usually the happy recipient of the turkey carcass which, within the next day or two, will flavor a huge pot of turkey soup.

Such was the case this year. Saturday while I was cleaning the sideboard, I put a huge stock pot on the stove and started the soup - Saturday night's dinner. Turkey soup is easy to make, and so delicious! Both Kevin and I love soup. It's truly a comfort food for us. A big bowl of steaming soup, a fresh loaf of bread and sweet THAT'S a meal!

Now Weir Cooking Turkey Soup

2 medium onions, diced
4 carrots, peeled and cut into 1/4" coins
1 celery heart, plus 2 stalks, coarsely chopped (include leaves)
5 14 oz. cans chicken broth
2 cups water
2 1/2 cups diced leftover turkey
2 cups dried egg noodles
1 turkey carcass
2 tablespoons olive oil
Salt if desired
Dash of sage

Place oil in stock pot over medium heat. Add onions and cook until they're just beginning to soften. Add carrots and cook another 2-3 minutes. Add celery; stir to combine and cook for 1 more minute. Place turkey carcass in pot. Pour chicken broth and water in the pot over the carcass. Cover and simmer for about 1 hour. Remove turkey carcass. Add diced turkey and egg noodles. Sprinkle dash of sage and add salt if desired. Cook until noodles are al dente. Enjoy!


Jackie said...

Oh, your turkey soup sounds so much like mine. The only difference being I make my own broth from the carcass.

Randa said...

I've done that, too...but I think using both the chicken broth and the carcass gives the broth a more intense flavor. Either way, in my book, you can never go wrong with soup!