Always a favorite after Thanksgiving!
I love soups in general, and I always save the carcass of any turkey prepared for Thanksgiving, so I can make a huge batch of Turkey noodle soup in December.
Nothing particularly special about the soup (other than the taste explosion :-).
- Throw the carcass (bones and all) in a huge pot with carrots, celery, onions, garlic (lots of garlic), 3 cubes of vegetable bouillon, 3 cubes of chicken bouillon, seasoned salt (Johnny’s), and pepper.
- Bring to a boil and simmer for an hour. This gets all the turkey goodness out.
- While the broth is simmering, I like to BBQ (or in this case smoke) chicken breasts for the protein. If I have extra turkey left over, I will also use that. When it’s done, chop it up into bite-sized pieces and set aside.
- Strain off all the solids — the liquid is what we want, a base for our soup.
- Again, in a huge pot, combine the base, chopped carrots, chopped celery, diced onion, more garlic, and any seasoning you desire. Bring to a simmer to allow the vegetables to cook.
- Put on 4 to 6 cubed potatoes to boil (for mashed potatoes — optional, but a requirement around this house).
- While that is simmering, make the noodles. I make just basic egg noodles, but Julie and I like ‘em thick. I generally don’t dry them longer than when they are needed — really just waiting rather than drying. (Here they are waiting on the new fancy-schmancy pasta dryer Julie got me — love it!)
- When the vegetables are about done, throw in the meat and noodles. simmer noodles about 15 minutes.
- While the noodles are cooking, mash the potatoes and mix in a cube of butter and at least 8oz of sour cream.
To serve, put a dollop of mashed potatoes in the bottom of a deep bowl, place a nice healthy slab slice of butter on the mashed potatoes (that’s butter, not margarine), spoon some soup over the whole thing making sure to get plenty of noodles. Enjoy!
If you make enough potatoes it should feed a dozen at one sitting.