TURKEY NOODLE SOUP
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
- 2 carrots diced
- 4 stalks celery diced
- 1 medium onion diced
- 1 cup of frozen peas
- olive oil for sauteing veggies
- sea salt and pepper to taste
- 4 cups homemade turkey stock or store bought chicken or veggie stock
- 2 cups turkey meat diced or pulled into small easy to eat pieces
- 2-4 cups uncooked egg noodles or your favorite pasta shape
place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep. Cover with water and bring to a boil. Allow stock to simmer and reduce by 60-70% or about 4 cups of stock. This process should take about an hour or a little longer.
heat a medium stockpot and add olive oil to sweat down the veggies (mirepoix)
Add in diced celery, carrots and onion stir well and season with a little sea salt and black pepper, allow to cook for 3-4 minutes
Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes. I like to let my soups simmer for 90 minutes whenever possible.
While soup is cooking in another pot cook your egg noodles a little on the al dente side, then rinse and chill until you serve the soup.
finish seasoning the soup as needed and add in frozen peas, allow to cook for 5 minutes longer before serving.
Add a heaping helping of cooked noodles to the bowl and ladle over the hot soup and serve with your favorite crusty bread.