Easy Classic Turkey Noodle Soup
Author: 
Recipe type: Main Dish
Serves: 4
 
Weight Watchers Info: 4 PointsPlus per serving
Ingredients
  • Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts turkey stock (see recipe below) or chicken stock (use store-bought if easier)
  • 8 ounces dried wide egg noodles
  • 1-1/2 cups shredded cooked turkey
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
  • Stock
  • 1 Meaty turkey carcass, including wings and other leftover meat
  • 1 Medium onion, quartered
  • 2 Carrots, coarsely chopped
  • 2 Celery stalks, coarsely chopped
  • 5 Garlic cloves, smashed
  • 6 Parsley sprigs
  • 2 Bay leaves
  • 2 Thyme sprigs (or 1 tsp dried thyme)
  • 1 Tsp Peppercorns
  • 1 Tsp Salt
Instructions
  1. Soup
  2. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  3. Pour in the stock and bring the liquid to a boil.
  4. Add the noodles and simmer for 5 minutes until tender.
  5. Fold in the turkey, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  6. Sprinkle with chopped parsley before serving.
  7. Stock
  8. Pre-heat oven to 400 degrees
  9. Hack carcass into useful sized chunks
  10. Roast carcass chunks on cooking sheet in oven for 30 minutes
  11. Put roasted carcass chunks in large stockpot
  12. Add quartered onion, coarsely chopped carrots and celery, garlic, parsley, bay leaves, thyme, peppercorns and salt to pot
  13. Fill pot with water to cover all the meat and veggies
  14. Turn pot on high until it boils, skimming off any “scum” that accumulates on top (I’ve not had this problem)
  15. Reduce heat and simmer uncovered until meat begins falling off bones–about 3 hours
  16. Pour stock through a large colander into another large pot–we use our cast iron porcelain pot here. Alternatively, you can pour the stock into a large bowl, and then pour it back into the same pot you used for the stock.
  17. When the chunks in the colander have cooled, separate out the turkey parts and discard the rest
  18. Pull off the meat and chop coarsely–discard bones and cartilage
Recipe by The Taste Place at https://www.thetasteplace.com/easy-classic-turkey-noodle-soup/