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By Nathaniel Bruno

TURKEY NOODLE SOUP

Name: TURKEY NOODLE SOUP
Cook time: 30 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 large onion , peeled and halved; 1 large carrot , peeled and chopped coarse; 1 large rib celery , about 4 ounces, chopped coarse; 3 medium cloves garlic , unpeeled and smashed; 2 cups dry white wine; 1 bay leaf; 5 sprigs fresh parsley leaves; 3 sprigs fresh thyme; 1 medium onion , diced medium; 2 medium carrots , peeled and cut into 1/4-inch-thick rounds; 1 large rib celery , sliced 1/4 inch thick; 1 tablespoon minced fresh thyme leaves; 2 - 3 cups pasta shells (medium), or other medium-sized pasta shape; 2 tablespoons minced fresh parsley leaves

3 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 03:45:02 GMT

Nutrition balance score

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Ingredients

8 servings

Basic Turkey Stock

1turkey carcass

from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot

1onion

large, peeled and halved

1carrot

large, peeled and chopped coarse

1 ribcelery

large, chopped coarse

3 clovesgarlic

medium, unpeeled and smashed

2 cupsdry white wine

1bay leaf

5 sprigsfresh parsley leaves

3 sprigsfresh thyme

For Soup

1onion

medium, diced medium

2carrots

medium, peeled and cut into 1/4-inch-thick rounds

1 ribcelery

large, sliced 1/4 inch thick

1 tablespoonfresh thyme leaves

minced

2 cupspasta shells

medium, or other medium-sized pasta shape

2 tablespoonsfresh parsley leaves

minced

Instructions

For Stock

Step 1

ring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

Step 2

Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

For Soup

Step 3

Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.