This bowl of turkey noodle soup started with a roasted turkey served for Sunday dinner. A simple (un-stuffed) roasted turkey makes for a wonderful Sunday dinner, and the resulting leftover carcass is what is needed for this process/recipe.
This process can be done in steps, which makes it a very handy meal when all you need to do is simmer the vegetables and noodles then serve. For soup, use one recipe portion of noodles, for an entree, use 2 recipe portions of the noodles.
Turkey and noodles
by the seat of my pants
1 turkey carcass, remove meat and set aside
2 chicken carcasses
1/2 t garlic salt
Break the bones if needed to fit in the crockpot, cover with cold water. Cook until contents have the opportunity to simmer 3-4 hours. Strain broth, discard bones. Stock may be frozen until needed, if desire.
When ready to serve, continue with:
1 or 2 recipes of noodles, you can find the recipe here, or use your own favorite.
2 large carrots, peeled and diced
2 ribs celery, diced
1 thick slice onion, minced
1 c frozen peas
1 c stock or water
3 T flour
Combine the broth in a large kettle, add the carrots, celery, onion and peas. Bring to a boil and simmer 10 minutes. Raise heat and bring back to a boil, add noodles and boil until noodles float to the surface and are cooked.
Combine additional sock or water and the flour, when lump free, stir into the kettle. Boil 3-4 minutes, stirring often. This addition step of thickening the soup will give body to the finished dish. Serve with pride.
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hearth and soul @ premeditated leftovers