Thursday, November 19, 2009

Turkey Noodle Soup

I make the best turkey noodle soup!

Take the turkey, put it in the oven…the secret is putting an inch or two of water in the pan…so the turkey steams instead of overcooks…just under 3 hours usually for about a 12 pounder…then put all of the bones into a pot, cover with water, add a cut up onion, a stalk of celery, 4-5 cut up carrots, salt, 3-5 whole peppercorns and a bay leaf – hopefully, one that hasn’t been sitting in a spice jar in the cupboard for a decade…then simmer for 8-10 hours…refrigerate overnight….then skim off the fat.

Then to make the soup,,,cut up another 10-12 carrots and put them in the broth…simmer for an hour or until the carrots get soft…the carrots add sweetness.

In a separate pot, cook a package of NV Organic Egg Noodles according to package directions – i think about 8 minutes (closer to the low end of the cooking range as they will cook a little more when you add them to the broth)…then drain. Don’t cook the noodles in the broth – the broth gets gummy that way. Add the noodles and leftover cut-up turkey to the broth, simmer for a few more minutes, then enjoy.

There is a Tupperware container in my refrigerator with some of this now. Pearl had some of it for the first time while I was in Chicago and loved it - it’s almost gone now.

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