With Thanksgiving around the corner (in the US) I thought I’d share a family favorite with you. This goes back farther than I can remember. My grandma used to make this every year right after Thanksgiving. I will be honest and tell you that I looked forward to her Turkey Noodle Soup even more than the actual Thanksgiving dinner! It’s easy to do but does take a bit of time. It is perfect for a Saturday afternoon job and makes a great “get well” gift for neighbors. I always make enough to freeze and have throughout the year.
Start by saving the bones and left over meat from the turkey. Place all the left overs into a large stock pot and fill with water to the top of the bones. Add 1-2 bay leaves, some salt and pepper to taste, 1 small diced onion, 1 large sliced carrot and two stalks of sliced celery. Allow all of this to boil for three hours.
Once it has boiled for three hours pour the liquid through a strainer into another large pot (don’t lose the liquid this is your soup!) and wait for the bones and meat to cool enough so you can pick through them. Save all the meat from the strainer and add it to your soup liquid.
Slice another carrot or two, a few stalks of celery, add some salt and pepper and one box of Chicken Stock (this time of year they also sell Turkey Stock and I try to use this whenever I can). Bring everything to a boil to soften the carrots and celery. Add a few egg noodles when you are ready to eat it and enjoy!
When I freeze it I like to freeze it in meal size bags (depending on the size of your family). I thaw it when I am ready to use it and add egg noodles at the last-minute to cook them.
