The best phrase to describe this soup is “comfort in a bowl”. Even though “comfort in a cup” sounds better, turkey noodle soup is so amazing, you are definitely going to want more than a cup worth! Bring on the biggest bowl in the house!
This has been a brutal winter health-wise. I’m not sure if there’s any truth to the saying “the weather has been too mild to kill viruses”, or if it’s just been one of those years. My kids – living on two different continents – have succumbed to the nasties over and over. Seems like it never ends. BUT, there is hope in sight. And there is homemade turkey noodle soup.
Any time I prepare chicken or turkey, I set the carcasses aside in ziploc bags to freeze for a day when I have a few hours at home. This bag happened to have the remnants of a turkey breast and a small chicken. It is not discrimination to call this “turkey soup” because there was definitely more turkey than chicken. 😂
Any veggie “stumps” get tossed into the pot for making the broth. We probably all leave the big base of broccoli (unless I’m making gratin), cut off leafy celery tops, use only 1/2 onion, and so on. All those leftovers go into a bag in the refrigerator for making stock.
After simmering the bones and veggies together for an hour or so, strain the broth and chill it. Hey, the garage works really well in winter for chilling super-hot things without destroying the refrigerator! Pick the meat off the bones (while still warm) and set aside. Then discard all the rest of the stuff. Once the broth has chilled, you can skim fat off the top.
If you have broth all ready, or choose to use boxed stock, you are only 30 minutes away from a soothing, healing, restful bowl of comfort!
In a large pot combine the chopped onion, celery, and carrots, the poultry seasoning, parsley, sage, and thyme. (Either rub each of the dry herbs between your palms to wake them up after being in a jar for so long, or put them into a mortar and pound gently with the pestle before adding them to the soup.) Add 8 cups of stock, cover, and simmer for 20 minutes, or until the veggies are basically tender.
These egg noodles satisfy all my longing for carbs, without making my tummy feel icky.
The pasta looks like crazy birds’ nests, but cook up so nicely.
Add the meat, pasta, and a generous amount of garlic salt to the simmering soup, and cook until the pasta is al dente. Don’t overcook the pasta, or you will end up with casserole! Season with black pepper and salt to taste.
Beware! This light, delicious, soothing soup will be eaten by multiple bowlfuls.
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Comforting Turkey Noodle Soup – gluten free
- Total Time: 40 minutes
- Yield: 8 1x
Description
Quick, easy, healthy, and comforting.
Ingredients
For the stock:
- Turkey carcass
- 8 cups water
- Vegetable scraps (optional)
For the soup:
- 1 large white onion, chopped
- 6 stalks celery, chopped
- 6 carrots, chopped
- 1 Tbsp poultry seasoning
- 1 Tbsp parsley
- 1 tsp sage
- 1 tsp thyme
- 1–2 cups cooked turkey (pulled from bones)
- 1 package gluten free egg noodles
- Garlic salt
- Salt and pepper
Instructions
- Cover and simmer the turkey bones and vegetables in water for at least one hour. Strain broth and chill while removing meat from bones. Discard vegetables and bones. Skim fat off broth.
- In a large pot cook onion, carrots, celery, and the herbs in broth for about 20 minutes, or until vegetables are almost tender.
- Season with garlic salt, then add meat and pasta. Stirring frequently, cook another 12-15 minutes, or until the pasta is al dente (don’t overcook pasta)
- Season with salt and black pepper as desired.
Notes
This is easily made with boxed broth and meat from a deli turkey or chicken breast.
