No matter how large or small a turkey we cook, we always have leftovers. So the next few days are a litany of different uses of turkey meat. Turkey sandwiches, turkey and broccoli casserole, turkey stir fry, turkey omelettes, and whatever else we can add the protein to. But the standby is always the turkey soup. And it can warm you to the bones when the weather has turned cold. Especially if you get one of those customary snowstorms over the holidays. The best part is if you've cooked the turkey and stuffing over the past few days, you most likely have other ingredients (veggies, mushrooms, and spices) left over.
Now you can add store-bought noodles to this recipe, that's just fine. After cooking major meals over the past few days, it's completely understandable. You can use egg noodles... I prefer a Kluski brand egg noodle. It's thicker and stays firm in the soup, even after reheating it. But if you have the extra 10 minutes, making the noodles is easy and the taste is awesome. I don't have a special recipe for the noodles, because I've found the one in the Better Homes and Gardens cookbook is great. I will reprint it below, but they get all the credit.
Turkey Noodle Soup / Chicken Noodle Soup
Serves 4-6
64 ounces turkey or chicken broth
1/2 cup celery, sliced into small half moons
3/4 carrots, chopped into small bits.
1 1/2 tablespoons dried onions
3/4 teaspoon thyme
1/2 teaspoon sage
2 1/2 to 3 cups noodles (either previously dried or homemade - recipe follows)
1/2 cup diced mushrooms
1 clove garlic, minced
1 1/2 to 2 cups diced turkey
Pour the broth into a large stock pot and crank it up to high. Chop the celery and carrots and add them to the broth as soon as possible. Add the dried onions, thyme and sage immediately following the carrots and celery. Add your noodles 5 minutes after the pot has reached a boil. Set your timer for 15 minutes. When there is about 5 minutes left, add your diced mushrooms, garlic, and diced turkey or chicken. (Since it's leftover cooked meat, it only needs to warm up. If you are using raw meat instead, add them with the noodles). When your timer beeps, check the tenderness of the noodles. If they are too firm, cook until the noodles are to your preferred consistency. Serve warm with some fresh rolls or bread so you can soak up any leftover broth in the bottom of the bowl.
Homemade Noodles - From Better Homes and Gardens Cookbook
Makes enough for two batches of soup
2 cups flour
1/2 teaspoon salt
2 egg yolks
1 whole egg
1/3 cup water
1 teaspoon cooking or olive oil
In a large bowl, stir together 1 3/4 cups of the flour and the salt. Beat the egg yolks and eggs in a separate bowl, then add the water and oil. Pour the yolk mixture into an indentation on top of the flour/salt mixture and combine.
Sprinkle the rest of the flour onto a your kneading surface. Turn the dough out onto the floured surface and knead until it's smooth and elastic (about 8-10 minutes). Divide the dough in half and roll out one portion until it's as thin as you can make it. Using either a pizza cutter or a pie crust trimmer (so you get the fancy zig-zag edges), cut the dough into the size of noodles you want. Let stand for about 10-20 minutes, then add them to the soup when it's time.
The second portion can be frozen for later use. You can also cut them into noodles, hang them on a hanger or lay them out on a cooling rack for an hour. Then store them in an airtight bag so they can be used within 3 days if refrigerated. You can also freeze the cut noodles for almost 9 months.
So make a batch, put your feet up and relax! You've been cooking for three days straight, you deserve a rest.
Pour the broth into a large stock pot and crank it up to high. Chop the celery and carrots and add them to the broth as soon as possible. Add the dried onions, thyme and sage immediately following the carrots and celery. Add your noodles 5 minutes after the pot has reached a boil. Set your timer for 15 minutes. When there is about 5 minutes left, add your diced mushrooms, garlic, and diced turkey or chicken. (Since it's leftover cooked meat, it only needs to warm up. If you are using raw meat instead, add them with the noodles). When your timer beeps, check the tenderness of the noodles. If they are too firm, cook until the noodles are to your preferred consistency. Serve warm with some fresh rolls or bread so you can soak up any leftover broth in the bottom of the bowl.
Homemade Noodles - From Better Homes and Gardens Cookbook
Makes enough for two batches of soup
2 cups flour
1/2 teaspoon salt
2 egg yolks
1 whole egg
1/3 cup water
1 teaspoon cooking or olive oil
In a large bowl, stir together 1 3/4 cups of the flour and the salt. Beat the egg yolks and eggs in a separate bowl, then add the water and oil. Pour the yolk mixture into an indentation on top of the flour/salt mixture and combine.
Sprinkle the rest of the flour onto a your kneading surface. Turn the dough out onto the floured surface and knead until it's smooth and elastic (about 8-10 minutes). Divide the dough in half and roll out one portion until it's as thin as you can make it. Using either a pizza cutter or a pie crust trimmer (so you get the fancy zig-zag edges), cut the dough into the size of noodles you want. Let stand for about 10-20 minutes, then add them to the soup when it's time.
The second portion can be frozen for later use. You can also cut them into noodles, hang them on a hanger or lay them out on a cooling rack for an hour. Then store them in an airtight bag so they can be used within 3 days if refrigerated. You can also freeze the cut noodles for almost 9 months.
So make a batch, put your feet up and relax! You've been cooking for three days straight, you deserve a rest.
No comments:
Post a Comment