Try this Homemade Turkey Noodle Soup recipe, or contribute your own.
- 3 eggs
- 1/4 tsp salt
- 2 cloves garlic minced
- 1 cup diced onion
- 2 cups all purpose flour
- 2 tbsp milk
- 2 sprigs of fresh thyme
- 1 turkey (or chicken) carcass
- 1 onion, quartered
- 2 medium carrots coarsely chopped
- 2 stalks celery coarsely chopped
- 1 chicken boullion cube if desired
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 4 bay leaves
- 2 sprigs of fresh rosemary
- 2 cups diced turkey (or chicken) meat
- Carbohydrate 40.4890665279774 g
- Cholesterol 2.95 mg
- Fat 1.24919856718231 g
- Fiber 2.51273715766756 g
- Protein 7.13121283614005 g
- Saturated Fat 0.524990159629617 g
- Serving Size 1 1 to 8 (164g)
- Sodium 92.7423852356116 mg
- Sugar 37.9763293703099 g
- Trans Fat 0.22033853717274 g
- Calories 203 calories
Step-by-step
- Place the turkey (or chicken) carcass, onion, carrots and celery in a large pot and cover with water. Bring to a boil and then reduce to medium heat so it is still a steady boil. Let cook like this for at least 1 to 2 hours or until any excess meat is falling off the bones. Carefully remove the carcass from the pot and discard the bones.
- Place a fine mesh strainer over another clean, large pot and strain the turkey stock into this pot. Pick out any meat and set aside for later, discard anything else.
- Taste the stock and add a chicken bouillon cube if desired. Turn heat to medium low and stir until dissolved. Taste and add more if desired.
- Add the garlic, carrots, celery, and onion to the stock. Add in the bay leaves and use twine to tie up the thyme and rosemary together then add to the stock. Simmer for 15 to 20 minutes. Meanwhile make the noodles.
- Add the flour, salt and eggs to a food processor and pulse until combined. While mixing, stream in the milk, one tablespoon at a time until a soft dough ball forms.
- Turn out onto a lightly floured surface and roll to ⅛" thick. Use a pizza cutter to cut noodles that are about ½" wide and 2" long.
- Add the noodles to the soup and cook an additional 15 to 20 minutes or until the noodles are tender. Add in the diced turkey and cook until warmed through, then remove and discard the bay leaves and tied up herbs. Season with salt and pepper and enjoy!
A raw ingredient list fails to reveal the physical transformation that occurs when boiling a turkey carcass for two hours. Cartilage breaks down, releasing gelatin that gives the resulting broth body without extra thickeners. This process requires a heavy pot holding at least eight quarts of water to prevent violent splashing on crowded burners.
Extracting Flavor and Managing the Dough
Straining the liquid through a fine mesh sieve eliminates bone shards and stray aromatics before the second round of simmering begins. While the stock reduces with fresh carrots, celery, and herbs, shift focus to the dough. Combining flour, eggs, and milk inside a food processor replaces manual kneading. Pulse the machine until crumbs coalesce into a cohesive mass. Roll that ball on a floured board until it reaches a thickness of roughly one-eighth of an inch. A pizza cutter slices uniform strands quickly.
Cooking Noodles and Managing Leftovers
Drop the fresh strands directly into the simmering broth. Fresh pasta cooks rapidly, requiring only fifteen to twenty minutes to reach a tender texture. Adding the noodles too early results in a mushy consistency as starches leach into the liquid. Once finished, remove the tied rosemary and thyme sprigs. Store leftovers in an airtight glass container in the refrigerator for up to four days. Reheat portions gently on the stovetop over medium-low heat, avoiding a hard boil that breaks down the delicate homemade noodles.
