One of our favorite things to do after Thanksgiving, is to use the leftover turkey to make delicious and seasonal soups. This spin on everyone's favorite, Chicken Noodle Soups is elevated since we started making our own noodles. The trick to this soup is saving all the noodle scraps from cut outs of Farfalle, Ravioli, and Tortellini.
Make sure you have noodle scraps for left over Farfalle, Ravioli, and Tortellini. If not, make your own scraps or make any of the pastas linked below.
Ingredients:
-Pasta Scraps or one of the pasta linked above. Leave uncooked until 10 minutes before serving the soup.
-Leftover Turkey and Carcass
-Water, enough to cover Turkey about 4 quarts
-4 cloved garlic, minced
-1/2 tsp dried Thyme
-Salt and Pepper to taste
-1 lb Carrots, chopped
-8 stocks Celery, chopped
-1 yellow onion, chopped
-Fresh chopped parsley
Garnish (Optional)
-Parsley
-Shredded Cheddar Cheese
-Sour Cream or Greek Yogurt
-Tabasco
Instructions:
1. Place leftover turkey and bones into a oversized stockpot. Pour in enough water to cover the turkey carcass. Turn heat to medium high and bring to a boil. Boil the carcass until the all the meat falls off, about 2 hours.
2. Take the stockpot off the heat and set aside to cook, about 4 hours. When the stock has cooled, collect the bones out of the stock and discard. Pull off any extra meat from the carcass.
3. Add the garlic, thyme, salt, pepper and vegetable to the stock and reheat on medium high heat. Bring to the soup to a boil and then reduce heat. Allow the soup to simmer until the carrots and celery are soft.
4. Ten minutes before serving, add pasta and parsley.
5. Serve in individual bowls, garnish with more parsley. Offer soup with cheese, sour cream, and tabasco.
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