Turkey Noodle Soup

    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.

    Turkey Noodle Soup
    Servings: 4
    Turkey Noodle Soup
    • 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
    *Turkey Bone Broth
    • 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
    Turkey Noodle Soup
    1. In a large saucepan, combine broth, vegetables, and all spices.

    2. Bring to a boil over medium-high heat.

    3. Add dried egg noodles, then turn soup down to a simmer.

    4. Simmer until noodles are tender, about 7 minutes. Season with salt and pepper.

    *Turkey Bone Broth
    1. In a tall, large stockpot, add all ingredients.

    2. Fill stockpot until everything is covered, under at least 1 inch of water.

    3. 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.

    4. Remove from heat and allow to cool.

    5. Strain the broth with a fine mesh sieve or cheesecloth. Discard the bones and vegetables.

    6. Once cooled, immediately refrigerate or freeze for future use!

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