Creamy Turkey Noodle Soup
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My favorite thisng to make after Thanksgiving is Turkey Noodle Soup. I have a great Day After Thanksgiving Turkey Noodle Soup. Well, my mom made a turkey for my birthday a few weeks ago and gave me the carcass. I wanted to use it to make soup. However, my daughter specifically requested a cream noodle soup. Of course, I abliged and new it would be a great new recipe to share with all of you. Hence, the result was this creamy turkey noodle soup.
It has all you would expect from a turkey noodle soup. This creamy turkey noodle soup has onion, clelery, carrots, turkey, and noodles. On the other hand, instead of a brothy base it has a rich creamy base. It’s pure comfort and another great dish to serve after Thanksgiving.
Now, when it comes to the noodles used in a homemade turkey or chicken noodle soup, my prefences is a homemade style noodle. But, I don’t make them. I buy them. There are two brands that I am able to find where I live. I use Country Pasta homemade style pasta or Essenhaus Amish Country Homemade Noodles. You can find them on amazon also. Mrs. Millers is another brand available on Amazon. I usually buy the basic noodle but you can also get an extra wide noodle. I have also used this but I keep the basic size on hand.
These noodles tend to take longer to cook than you regular run of the mill pasta. However, it is so worth the extra time for these delicious homemade style noodles. I also love that I only have to cook the noodles and not make them from scratch.
Another tip, when cooking soup with pasta, the noodles will cook more accurately if you cook them separate. That is what I chose to do with this sooup. It also halps shorten the cook time because you can have the noodles cooking in one pot, while the soup itself cooks in another pot.
Creamy Turkey Noodle Soup
Real Mom Kitchen
Ingredients
- 1 leftover turkey carcass
- 3 cups cooked turkey diced into bite size pieces
- 4 Tbsp butter
- 1 cup chopped onion
- 2 cups sliced carrots
- 1 cup sliced celery
- ¾ cup flour divided
- 1 tsp chicken bouillon
- 2 tsp salt
- black pepper to taste
- 2 cups half and half cream
- 8 oz egg noodles
Instructions
- Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring to a boil and then reduce to a simmer. Allow to simmer for 1 hour.
- Remove the carcass from the stock in the pot. Pour the stock through the strainer. Take any remaining meat off of the carcass. This can be used as part of your 3 cups of cooked and diced turkey. Set the broth aside to cool. You will need 12 cups of the broth for this soup. Any extra can be frozen for future soups and other recipes.
- In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. Reduce heat to low and sprinkle 1/4 cup of the flour over the vegetables. Stir to combine and cook for 1 minute. Gradually add 4 cups of the broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
- Add in the remaining 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes.
- While the soup is simmering, cook the egg noodles according to the pkg directions, drain and set aside.
- Whisk the remaining flour with the half and half. Slowly add the mixture into the soup while stirring. Cook until thickened. Serves 10-12.
Recipe adapted from Bare Feet in the Kitchen.
