Turkey Noodle Soup
By America's Test KitchenPublished on October 4, 2011
Time
5½ hours
Yield
Serves 8 to 10 (Makes about 3 quarts)
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot1 large onion, peeled and halved1 large carrot, peeled and chopped coarse3 medium garlic cloves, unpeeled and smashed1 large rib celery, about 4 ounces, chopped coarse2 cups dry white wine 1 bay leaf 5 sprigs fresh parsley leaves 3 sprigs fresh thymeFor Soup
1 medium onion, diced medium2 medium carrots, peeled and cut into ¼-inch-thick rounds1 large rib celery, sliced ¼ inch thick1 tablespoon minced fresh thyme leaves 1 teaspoon table salt 2 - 3 cups pasta shells (medium), or other medium-sized pasta shape2 tablespoons minced fresh parsley leavesInstructions
- Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.
for the stock
for the soup
Time
5½ hoursYield
Serves 8 to 10 (Makes about 3 quarts)Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
3 medium garlic cloves, unpeeled and smashed
1 large rib celery, about 4 ounces, chopped coarse
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
For Soup
1 medium onion, diced medium
2 medium carrots, peeled and cut into ¼-inch-thick rounds
1 large rib celery, sliced ¼ inch thick
1 tablespoon minced fresh thyme leaves
1 teaspoon table salt
2 - 3 cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
3 medium garlic cloves, unpeeled and smashed
1 large rib celery, about 4 ounces, chopped coarse
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
For Soup
1 medium onion, diced medium
2 medium carrots, peeled and cut into ¼-inch-thick rounds
1 large rib celery, sliced ¼ inch thick
1 tablespoon minced fresh thyme leaves
1 teaspoon table salt
2 - 3 cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
3 medium garlic cloves, unpeeled and smashed
1 large rib celery, about 4 ounces, chopped coarse
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
For Soup
1 medium onion, diced medium
2 medium carrots, peeled and cut into ¼-inch-thick rounds
1 large rib celery, sliced ¼ inch thick
1 tablespoon minced fresh thyme leaves
1 teaspoon table salt
2 - 3 cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves
Why This Recipe Works
In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.
Instructions
- Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.
for the stock
for the soup
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