I look forward to making soup with my leftover turkey bones after Thanksgiving. Usually I make a chinese rice Congee, but this year I was craving the comfort of a hot, delicious noodle soup. The bone broth makes it extra flavorful.
- 6 cups turkey bone broth*
- 1 cup green beans chopped
- 1 cup cremini mushrooms diced
- 1/2 cup zucchini diced
- 1 medium tomato chopped
- 1 tsp dried thyme
- 1/8 tsp dried red chili flakes
- 1 cup wide egg noodles
- salt & pepper to taste
- 1 turkey carcass/ bones stripped of most meat remove all stuffing, etc, rinse the bones if necessary
- 2 turkey wing tips
- 3 stalks celery broken in half
- 2 large carrots cut into thirds
- 2 medium onions quartered
- 6 cloves garlic whole, peeled
- 1 handful carrot tops
- 8 black peppercorns whole
- 1 tbsp salt
- 10 + cups water
In a large saucepan, combine broth, vegetables, and all spices.
Bring to a boil over medium-high heat.
Add dried egg noodles, then turn soup down to a simmer.
Simmer until noodles are tender, about 7 minutes. Season with salt and pepper.
In a tall, large stockpot, add all ingredients.
Fill stockpot until everything is covered, under at least 1 inch of water.
Bring to a boil and then turn down to lowest heat. Simmer, covered, for 5-6 hours. Add a cup of water or two if necessary as it cooks.
Remove from heat and allow to cool.
Strain the broth with a fine mesh sieve or cheesecloth. Discard the bones and vegetables.
Once cooled, immediately refrigerate or freeze for future use!