Tuesday, December 29, 2009

Rich Stock Turkey Noodle Soup

I love a great turkey noodle soup especially when the head of winter kicks us with a below zero day like today.

The key to a great stock is to cook the bones which really brings out the flavor of the turkey. You can make the stock in the same pan that you cooked the turkey in and do not have to clean it before you do.

If you make extra stock, just put it in the freezer where it will keep for up to 3 months.

Rich Stock Turkey Noodle Soup:

Leftover meat and bones from a cooked turkey

1 medium-to-large Onion, peeled and quartered

2 or 3 medium Carrots, peeled and cut into chunks

2 or 3 medium Celery Stalks, cut into chunks

6 Ounces Uncooked Egg Noodles

Leftover turkey – light and dark mixed

Heat oven to 450 degrees. Place bones and meat in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour. Add vegetables, and roast for about 30 minutes more, stirring a few times.

Remove from oven and place roasting pan on the top of the stove over 2 burners. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups. When water boils, turn heat down so that the liquid simmers. Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes more. Cool, then strain and skim off excess fat.

Bring stock back to a boil and add 6 ounces uncooked egg noodles. Cook 10 minutes. Add turkey, cook for 2 minutes and serve with warm, crusty Italian bread.

Bon Appetit!