Turkey Noodle Soup 

 

Basic Turkey Stock

Remains from turkey,

1 large onion, peeled and cut into quarters

1 large carrot, peeled and chopped

1 large rib celery, chopped

3 medium cloves garlic, unpeeled and smashed

2 cups dry white wine

1 bay leaf

5 sprigs fresh parsley leaves

3 sprigs fresh thyme

Soup

1 medium onion, diced medium

2 medium carrots, peeled and cut into ¼-inch-thick rounds

1 large rib celery, sliced ¼ inch thick

1 tablespoon minced fresh thyme leaves

 

Salt and pepper

3 cups or more wide egg noodles

2 tablespoons minced fresh parsley leaves

Stock

1.  Bring turkey remains onion, carrot, celery, garlic, wine, bay leaf, and 4½ quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface.

2.  Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

3.  Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer.

4.  Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

Soup

1.   Bring turkey stock to simmer in large stockpot over medium-high heat.

2.   Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.

3.   Add noodles and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.

4.   Stir in parsley, adjust seasonings with salt and pepper; serve.