Okay. So it is the day after Thanksgiving (ok, a few days), and you have to do something with all the leftover turkey. You are absolutely done with cold turkey sandwiches! What to do? Turkey Noodle Soup! At least that is what we did at our home! Simple soup is pretty basic, really. A few spices, herbs, stock, veggies, etc. You can make basic soup with a lot of leftovers ~ ham, poultry, beef . I will share my basic soup recipe at a later date and I want to share the stock recipes as well. But, it will be a long cold winter of comforting, steamy soup. There is plenty of time! Therefore, I am sharing my turkey soup recipe. I was fortunate that we roasted a wild (not domestic turkey). At this point, I would like to make a brief comment on the difference.
I am a believer that once you eat a wild turkey, your never want to eat a domestic turkey again! Domestic turkeys are white and flavorless. You have to baste and baste and baste to make them have an inkling of flavor! However, a wild turkey has flavor. You do have to cook it low and slow. Beer and bacon are always a great flavor enhancer!
Please note ~ I have a tendency to “overcook”, meaning I cook way too much food for two people! Anyway, here goes!
Turkey Soup with Homemade Noodles
The Noodles:
3 Eggs
1 TB and 1 tsp butter
1 1/2 to 2 cups flour
Salt, a pinch (if you are using unsalted butter, use a tsp of salt)
1 to 2 TB water
- Cut the cold butter into 1 1/2 cups flour until well blended. Fingers work great!
- Make a well in the flour/butter mixture and gradually mix the eggs into the flour.
- Add a bit of water if needed to gather dough into a ball. Wrap ball of dough in plastic wrap or wax paper and refrigerate for at least 30 minutes or until ready to use.
- When you are ready to roll out the dough, take it out of the fridge and place on a floured surface. Dust with flour and roll out to about an 8th inch. Cut noodles to preferred size. I use a pizza cutter.
1 cup onion, diced
2 cups carrots, diced
1 1/2 cup celery, diced
1/2 cup sweet bell pepper, diced
2 TB olive oil
2 tsp dried thyme (1 tsp fresh)
1 bay leaf (2 if they are small)
2 TB fresh parsley (minced)
6 cups fresh turkey stock (or you can use chicken or vegetable stock)
4 cups leftover turkey, diced or shredded
- Heat a saute’ pan to medium low or so. Add 2 TB olive.
- Add onion, celery, carrots and bell pepper. Once onions are translucent, add stock, bay leaf, thyme and turkey.
- Simmer until carrots are tender.
- Add homemade noodles and cook for additional 10 minutes until tender.
- Add minced parsley and serve.
Looks good! : )
Wow! Homemade noodles! Welcome to the wonderful world of food blogging. Keep up with the awesome recipes! Rock on.
Hello Jill and welcome to the world of food blogging
I love the idea of a noodle turkey soup and I am looking forward to your coming recipes
Congrats on your first post, sis! I am so glad to have the recipe for your yummy noodles 🙂
Congrats on your first post. This soup sounds delicious and I love the homemade noodles!
Thank you! This is a work in progress so please be patient!