Turkey Noodle Soup
Nutrition
Calories: 238 kcalCarbohydrates: 34 gProtein: 29 gFat: 12 gSaturated Fat: 10 gCholesterol: 62 mgSodium: 928 mgFiber: 9 gSugar: 7 gVitamin A: 169.25 IUCalcium: 74 mgIron: 11 mg
Ingredients
- Carcass from a 12-16 lb Turkey skin and fat removed
- 3 stalks celery cut into quarters
- 2 whole carrots peeled and cut into quarters
- 1 whole onion cut into quarters
- 2 whole Garlic cloves cut in half
- 1 bay leaf
- 10 whole peppercorns
- 2 sprigs parsley
- 10 to 12 cups water
- 8 oz udon noodles cooked
- 3 whole carrots peeled and cut into thin strips
- 1 teaspoon salt
- 1 pinch white pepper
- 1 lb turkey meat cooked
Instructions
- If the carcass is too large for the soup pot, break it into pieces and place it in the pot. Cover with water. Add the quartered celery and carrots, onion, garlic, bay leaf, pepercorns, and parsley. Bring to a boil and reduce to a simmer. (It is important not to cook the broth above a simmer after this point. If it is allowed to boil, it will become cloudy and greasy.) Skim off the fat and foam that come to the surface. Add additional cold water if necessary to keep the bones submerged in the liquid.
- After 2 hours, remove the carcass and, when cool enough, pick off any pieces of meat that still remain. Reserve the meat and discard the carcass.
- Strain the stock and discard the vegetables and seasonings. Place the strained stock in the refrigerator for several hours, or until the fat rises to the surface. Skim off the fat and discard.
- Place the stock in a large soup pot. Add the turkey meat, noodles, carrots, and salt and white pepper. Simmer for 10 minutes and serve.