{"id":1228,"date":"2017-05-24T09:00:30","date_gmt":"2017-05-24T15:00:30","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=1228"},"modified":"2026-09-02T10:59:19","modified_gmt":"2026-09-02T17:59:19","slug":"turkey-noodle-soup","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/05\/24\/turkey-noodle-soup\/","title":{"rendered":"Turkey Noodle Soup"},"content":{"rendered":"

May 24, 2017<\/span><\/p>\n

Soup!<\/p>\n

If my mother said she was making \u201csoup\u201d without any qualifiers, it meant her beef noodle soup.<\/p>\n

She would cook a good-sized piece of beef in her soup pot along with large pieces of carrot, celery and potato till the meat was falling apart.<\/p>\n

She would cook thin egg noodles separately.<\/p>\n

To serve the soup, everyone would get a bowl of broth with pieces of carrot, celery and potato.\u00a0 The large piece of beef would be in its own serving bowl and the noodles in another.<\/p>\n

At the table, everyone added beef (shredding it with a serving fork) and noodles to their bowl of broth for the ultimate customization.<\/p>\n

I haven\u2019t had soup this way since my mother died.\u00a0 I actually don\u2019t ever remember being served soup in the same manner by anyone else, anywhere, ever.\u00a0 If you\u2019ve ever heard of, or had, soup being served this way, I\u2019d really like to hear about it.<\/p>\n

The other soup my mother made frequently was what is sometimes called \u201cItalian Wedding Soup.\u201d\u00a0 It is a rich chicken broth with pieces of chicken, small meatballs, carrots, celery, pasta (typically, acini de pepe), and escarole.<\/p>\n

Occasionally my mother would make Slovak Mushroom Soup, with dried mushrooms and potatoes, or Potato Soup with potatoes, milk and onions.\u00a0 More often, however, we\u2019d get these when visiting my grandparents.\u00a0 Early on, my grandmother would make soup, but when she got older, Aunt Ann or Aunt Mary would make it and bring it to my grandparents’ house.<\/p>\n

On a Sunday, when my father, his six brothers, and all of their spouses and children would visit my grandparents, a lot of soup could be consumed.\u00a0 Mind you, there was no guarantee that there would be soup, but if there was, it needed to be an industrial quantity.<\/p>\n

In the winter, my grandmother would keep the soup in a big pot in the root cellar in the basement.\u00a0 It was the same root cellar where she would make sour cabbage but that was before I was born.\u00a0 I know because my father and all of my uncles never tired of talking about my grandmother\u2019s sour cabbage soup, or kissel.\u00a0 They bemoaned the fact that nobody made it any longer.\u00a0 I don\u2019t have her recipe and while I can find recipes for soups that sound similar, none of them sounds exactly like the soup my father described.<\/p>\n

Today\u2019s soup, however, is not one that I grew up eating.\u00a0 As I mentioned in an earlier post<\/a>, my mother thought the carcass of a roasted turkey wasn\u2019t intended to be reused.\u00a0 I first had turkey noodle soup, made with roasted turkey leftovers, when I was in college.\u00a0 The soup was made by Mary Lou d\u2019Aquili, the wife of my college advisor and, many years later, the person with whom I went into psychiatric practice, Eugene d\u2019Aquili.<\/p>\n

Ever since then, I\u2019ve turned the bones of most roasts into broth.<\/p>\n

We have an array of fresh herbs year round thanks to the greenhouse.\u00a0 I have totally given up dried bay leaves in favor of fresh ones.\u00a0 They\u2019re really easy to grow and the taste is incredible.\u00a0 California bay leaves are stronger than Mediterranean bay leaves so if the balance of flavors in a dish is critical, and you\u2019re using the former, opt for about half the amount called for in the recipe.\u00a0 For most dishes, it\u2019s not a critical distinction, however, and you can just substitute California for Mediterranean bay leaves.<\/p>\n

Here\u2019s a picture of our Bay Laurel plant, pruned down and ready to start its seasonal growth spurt.\u00a0 In the fall I\u2019ll harvest the leaves to make an Italian Bay Laurel Liqueur, Liquore al Lauro or Liquore Alloro.<\/p>\n

\"\"<\/p>\n

The following recipe for Turkey Noodle Soup starts with the Roasted Turkey Broth <\/a>I posted a few weeks ago.

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Turkey Noodle Soup<\/h2>\n
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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\u2019t 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.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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