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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 recipe Roasted Turkey Broth see note below for a link to the recipe
  • 3 stalks celery sliced
  • 2-3 carrots sliced
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 1 bay leaf preferably fresh
  • 1/2 teaspoon dry marjoram or other preferred herb
  • 1 piece Parmesan cheese rind optional
  • 2 cups coarsely chopped cooked turkey
  • 2 teaspoons tomato paste
  • 1 cup frozen peas
  • 1/2 pound dried egg noodles
  • 6-8 sprigs parsley leaves only, chopped
  • salt to taste
  • Freshly ground black pepper to taste

Method
 

  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.

Notes

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