Hearty Homemade Turkey or Chicken Noodle Soup
Don’t toss that turkey or chicken frame! This recipe takes a little time, but is well worth the reward. This recipe is a great way to use holiday leftovers.
Ingredients
Broth
1 turkey frame or 2 chicken frames with meat scraps attached
2 chicken bouillon cubes, (gluten-free, if desired)
3 carrots, chopped
1 celeriac (or 3-4 celery stalks), chopped
1 yellow onion (or 3 leeks), chopped
2 tsp. dried thyme
½ tsp. red pepper flakes
6 garlic cloves, minced
3 bay leaves
15 whole black peppercorns
4 sprigs fresh parsley
Water to cover
Soup
Prepared broth and meat
4 large potatoes, cut into 1/2 inch cubes
4 carrots, chopped
1 ¼ cups fresh or frozen mixed vegetables of choice (peas, corn, green beans, cauliflower)
1 ½ cups cooked egg noodles, (gluten-free, if desired or use cooked rice)
¼ cup parsley, chopped
Salt
Freshly ground black pepper
Directions
Place turkey or chicken frame(s) and bouillon cubes in a large stock pot and add water to cover.
While water heats, chop broth veggies and add to pot. Boil for 5 minutes, then reduce to a simmer for 2 hours.
Remove from heat and strain the broth into a clean pot. Set bones and meat aside to cool. Discard used veggies.
When cool enough to handle, pull meat from the bones and discard bones. Add meat back to the broth and refrigerate overnight.
The next day, skim off the fat with a slotted spoon, then heat and add potatoes (or root vegetable mix) and carrots. Simmer for 1-2 hours, stirring occasionally.
Add salt and pepper to taste. Add mixed veggies 30 minutes before serving. Add parsley and cooked noodles or rice 15 minutes before serving to heat through.
Suggestions
Tip: If you don't feel like making the full soup right away, freeze the broth for later leaving 1 inch of space at the top of the container, then use the meat in sandwiches, turkey pot pie or chicken salad.
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