Turkey Noodle Soup
(Notes from Vern)

I. My approach to turkey soup defies a recipe, just combining what I have: --While the turkey baked, I cooked the giblets in a pan of water.  I tossed the giblets later, and added the broth for soup. -- I broke up the carcass as much as possible and put that in the pot.  Then I added odds and ends like wings, partial legs, skin, misc. pieces of meat stuck to bones, etc.  The more meaty stuff you can add, the tastier the soup.  --I added a chopped carrot, celery, parsley, salt and pepper and cooked the whole mess on low for 8 hours.
 

II. Then I strained the broth from the other stuff and set it aside.   On the assumption that most people like chicken soup better than turkey-flavored soup,  my "secret" is to add chicken bouillon soup to taste to the broth. I fish through the strainings for good pieces of white and dark meat to later add to the broth when making the final soup.  I don't add that to the whole broth initially, just when I am actually heating the soup to eat.


III. I add boiled noodles at soup eating time. I don't like to add them too far ahead, they get soggy. If you'd like to make it noodle vegetable soup or vegetable soup, just add some fresh vegetables cut into small pieces, or maybe add some frozen veggies.  Just don't use the soggy, tasteless (now) veggies you used in making the original soup. For variety if you have lots of soup, you can add tomato juice or V-8 juice to part of it.  And instead of noodles, use rice.  I like adding V-8 juice --- better flavor --- myself. Also, that may be a good answer if you don't like the present taste of your turkey soup -- just add some V-8 juice to "mask" the basic turkey flavor and spice it up. There are several kinds of soup you can make during the week from the basic turkey broth to keep from getting tired of turkey soup plain.

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