Turkey Noodle Soup


About 10 quarts (10 L) of turkey noodle soup cooling on my stovetop.

Leftover Week continues with turkey noodle soup. Mmmm . . . turkey noodle soup. This is what you make turkey stock for.


Turkey Noodle Soup 

by Chris Colby



Insanely good

INGREDIENTS (for 4 quarts/~4 L)

3.0 quarts (~3 L) turkey stock

2 cups turkey meat (roasted, cubed)

2 carrots

1 celery stalk

1 yellow onion

3 to 5 cloves garlic

8 oz. (230 g) egg noodles

salt and pepper (to taste)

thyme (optional: to taste)



Take turkey stock from the fridge and skim the fat from the top. Put the fat in your frying pan. Place the skimmed stock in a large stock pot (at least 6 qts./6 L), add 1 quarts (~1 L) of water and begin heating it under low heat. Chop carrots, celery, and onion into soup-sized chunks. Chop garlic finely. Cube turkey meat into soup-sized chunks. Melt turkey fat in a frying pan and begin to sauté onions in it. Add garlic once onions turn limp. (If you don’t have enough turkey fat, supplement with olive oil.) Sauté both together until they are a light, golden color. Bring turkey stock to a boil, then add egg noodles. Boil for about 4 minutes, then add onion and garlic mixture, carrots and celery, and turkey meat. (To make stock, you cut big pieces of vegetables and add them to cold water, to extract their flavors. For broth or soup, cut small pieces and add them to boiling liquid, to cook them quickly and retain most of their flavor.) Boil for another 4–5 minutes. Taste and add salt and pepper (and optionally some thyme) as needed. Ladle any soup you’re not going to serve into food storage containers and set them where they will cool fairly quickly. Move to refrigerator when no longer warm. The next day, move any containers of soup that you are not likely to eat in the next 3–4 days to the freezer.

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