1 roasted turkey or chicken carcass, with leftover meat attached
For the noodle soup-
leftover cooked turkey or chicken meat, shredded
1 lb carrots, peeled and coined
5-6 stalks celery, washed and sliced thin
1 onion, chopped
4 garlic cloves, minced
noodles of your choice
fine salt and fresh ground pepper, to taste
Instructions
For the Broth
Put olive oil, onions, carrots, celery, and garlic in a very large
stock pot. Saute on medium high until vegetables are soft. Add
turkey/chicken carcass, bay leaves, and peppercorns. Add enough
water to just cover entire carcass. Broth will be reduced down to
half. If you are using a chicken and want more broth, just add more
water to begin with, knowing you’ll end up with half that amount.
Bring stock pot to boil. Turn heat to low, and simmer uncovered
until liquid is reduced to half its original amount 2 to 3 hours, or
however long it takes to reduce to half Once liquid is reduced to
half, set aside carcass and skim oil or impurities off top of broth.
Strain the broth into the pot you want to use for the noodle soup.
For the Noodle Soup
Season strained broth with salt and pepper to taste. Add carrots, celery,
onions, and garlic. Bring to boil. Cook until veggies are very tender.
Meanwhile, cook noodles in well-salted water in separate pot. Drain noodles,
do not rinse, and add to broth. Add all leftover shredded meat, including
meat collected from the carcass.
Side note
This recipe is written for utilizing leftover roasted chicken or turkey. If
you want to make chicken noodle soup with an uncooked chicken, just make the
broth with the whole chicken instead of the carcass only. Remove giblets
first. When the chicken meat is cooked through, remove the chicken and
separate the meat from the carcass. Return the carcass to the broth and
finish simmering. Shred the meat and continue with recipe.
Originally Submitted
6/26/2013
0 Out of 5 from
0 reviews
You can add this Hearty Turkey/Chicken Noodle Soup recipe to your own private DesktopCookbook.
