Turkey Noodle Soup
Save the bones, skin and shreds of meat from a roast turkey to make broth for soup. You can freeze the bones and make the broth later. You can also make the broth and freeze for future use. What you don’t want to do is to freeze the turkey noodle soup. I prefer not to freeze the soup, as the vegetables become too soft. If you must, however, freeze it before adding the noodles and peas. I keep a container of Parmesan cheese rinds in the freezer so that I always have them available to add to soup or other dishes to amplify the savoriness.
Servings Prep Time
6-8people 15minutes
Cook Time
1hour
Servings Prep Time
6-8people 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Bring the broth to a boil.
  2. Meanwhile, slice the carrots.
  4. Slice the celery.
  6. Dice the onions.
  7. Mince the garlic.
  8. Dig a Parmesan cheese rind out of your freezer.
  9. To the broth, add sliced celery, carrots, onions, minced garlic, bay leaf, marjoram, cheese rind, and salt and pepper to taste.
  10. Return to a low boil and cook, partially covered for 30 minutes.
  11. Taste and adjust seasoning.
  12. Add cooked turkey and tomato paste. Cook at a low boil for another 15 minutes.
  13. Taste and adjust seasoning to your preference then add an additional ½ teaspoon of salt. (Remember, you’re about to add unseasoned peas and noodles.)
  14. Add the noodles. Bring to a boil.
  15. Add the peas. Boil gently till noodles are done.
  16. When noodles are cooked, taste and adjust seasoning. Stir in chopped parsley.
  17. Serve immediately.
  18. Pass grated Parmigiano Reggiano or Pecorino Romano cheese at the table.
Recipe Notes

Here is the recipe for Roasted Turkey Broth.  You should have 3 quarts of broth.

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