Turkey noodle soup
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 4 medium carrots, sliced into ½-inch thick slices
- 4 celery ribs, sliced into ½-inch thick slices
- 3 fresh thyme sprigs
- 1 bay leaf (dried or fresh)
- 2 quarts turkey stock (recipe below) or chicken broth
- 8 ounces dried wide egg noodle
- 1½ cups shredded cooked wild turkey (from stock recipe)
- Kosher salt and freshly ground black pepper to taste
- 5 sprigs flat-leaf parsley, finely chopped
Place Dutch oven over medium heat and add oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for five to six minutes or until the vegetables are softened. Be careful not to burn. Pour in the stock and bring to a boil. Reduce heat to low and add the shredded turkey. Simmer for 20 to 30 minutes. Add the noodles and simmer for an additional five to eight minutes or until noodles are tender. Season with salt, pepper and sprinkle with parsley before serving.
Homemade Wild Turkey Stock
- 1 turkey carcass or legs and thighs
- 4 carrots, cut in large chunks
- 4 celery stalks, cut in large chunks
- 1 large white onion, quartered
- 1 whole bulb of garlic, halved
- ¼ bunch fresh thyme, rosemary, sage
- 1 turnip chopped
- 2 bay leaves
- 2 teaspoon whole peppercorns (I use a pepper medley, but black peppercorns work just fine)
Directions for homemade stock
Place the turkey and veggies in a large stockpot over medium heat. Add only enough cold water to cover (about 2½-3 quarts); adding too much will make the broth taste bland and weak. Add bay leaves, thyme, rosemary, sage and peppercorns; allow it to come to a boil. Lower the heat to medium-low and simmer for 1½ to 2 hours, uncovered, or until the turkey meat is done and starts to fall away from the bones. While stock cooks, skim any fats that rise to the surface; adding more water if necessary to keep the turkey bones covered the whole time while simmering.
Remove the bones and place on cutting board. When turkey is cool enough to handle, carefully remove and discard the bones; shred the meat into a bowl for soup. Carefully strain the stock through a fine sieve or cloth into another pot to remove the solids. Use the stock immediately for soup.
If you plan on storing it, cool in a pot in sink full of ice water to cool down the stock before storing. Cover and refrigerate for up to a week or freeze for up to six months.