Turkey Noodle Soup

Turkey Noodle Soup is an old favorite of mine, particularly around Thanksgiving. In fact, this is made from leftover turkey I vacuum sealed and stored in the deep freeze last turkey day. I was inspired to get it out at the beginning of March as temperatures in Portland dropped and sleet started falling.

It is an easy soup to make, but oh so delicious. Here's how it goes:

2 lbs turkey left overs (I had a carcass and miscellaneous cuts)
2 large yellow onions
3 leeks
1 head of garlic
8 carrots
6 celery stalks
6 bay leaves
1 each thyme, rosemary, oregano
1/2 tsp dried chipotle peppers
4 oz bow tie pasta
olive oil and butter
salt and pepper

Place turkey in a large stock pot and cover with water. Clean and roughly chop one onion, half of garlic, and half of carrots, and half of celery to the pot. Bring to a boil over high heat, reduce to a low boil. Leave in place for an hour or so, making sure it doesn't boil over or reduce more than a third.

Strain contents, return stock to stove. Sift through turkey bones and remove meat and save to add back to the pot later. Bring stock back to a boil, reduce heat to a low boil and reduce stock until it is half of its original volume. Slice remaining onion and leeks, add to a pan with olive oil and a bit of butter. Caramelize over low heat. Once stock is reduced, add remaining carrots, celery, garlic. Then add bay, thyme, rosemary, oregano, chipotle peppers and let simmer until carrots are mostly tender. Add pasta and cook according to directions. Add turkey during the last few minutes to reheat. Serve with curls of Parmiggiano Reggiano top. YUM!

Comments

[Darrin]

Wow that sounds good! AND.. it's another great way to get rid of extra Turkey! Thanks for sharing!!

[Lizzy]

I love turkey noodle soup. This sounds delicious!