January 17, 2012
Dad’s Turkey Noodle Soup
I saved my turkey bone from Thanksgiving, along with some scraps of leftover turkey. It’s been in the freezer taking up space, and a cold Sunday in January seems like the perfect time to try out making my own soup, completely from scratch. So I called up dear old Dad for his recipe, and the pot is already starting to boil on the stove as I type this. I think everyone should try this at least once in their life. Homemade soup is healthier, tastier, and cheaper to make than anything you buy in a can at the store.
Ingredients for turkey broth/soup base
- 1 Large turkey bone
- 1 large onion
- 1-2 stalks of leafy celery
- 2 cloves of garlic (or ¼ tsp garlic powder)
- Black pepper, to taste
- Small handful of salt
- Rosemary to taste, or Marjoram and Thyme (more Italian) to taste
Start out by covering the turkey bone with water in the largest pot that you have. I’m using an 8-quart.
Peel just the outer skin layer of the onion and add to pot (Keeping some of the onion color will add a nice color to the soup, according to my dad)
Break the celery in half and add, followed by the spices. I used marjoram and thyme. Bring to a boil, then cover and turn down heat to low. Simmer for 2 hours, checking in at 1 ½ hrs. If soup base is cloudy, you’re ready for the next step.
Until then…go do something fun!
Ok, now that we have drawn all of the turkey flavor out of the bones, remove them from the water. Make sure you don’t miss any little pieces that may have off. I used a hand sieve to check the pot. Also remove the celery. Now is a good point to taste test the broth and determine if you prefer any more spices. I added a little bit more of everything.
Ingredients needed for the rest of the soup:
- Turkey pieces, such as leftover chunks from a Thanksgiving Dinner
- 1 carrot, cut into bite-size pieces
- 1 piece of celery, cut into bite-size pieces
- Approx half a bag of egg noodles, or noodles of choice
Use a long spoon to break apart the onion in the pot into bite-size pieces. Add celery, carrots, and turkey. Bring back up to a boil, and reduce volume by 20%. Basically, just look at how high the broth level is before you boil, and take off an inch or two—when you reach that level, you are set to add the noodles.
After the noodles are added, simmer for 5 minutes. Turn off the heat, then cover and simmer for 5 more minutes. Here’s what it should look like when complete:
And here’s the final product!