Thanksgiving is coming! Every time we roast a turkey, one of our favorite things to do with it is make soup. It means the apartment will smell delicious like turkey not for one day, but two or three lovely days.
First, make stock from the bones: it's messy work.
1. Remove all remaining meat from bones.
2. Break the bones (a meat mallet does wonders for breaking the big strong bones) and put them in a large stock pot. We also put the remaining skin in the pot too. -We actually would like to get a larger pot at some point.
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| copyright: Cori 2010 |
3. Cut one onion, one large carrot, and 2 stalks celery (including leaves) into large chunks and add them to the pot. (If I have a new bunch of celery, I cut off the tops and use those).
4. Fill pot with cold water, as much as possible, covering all ingredients.
5. Bring to a boil over high heat. While stock is heating up, spice away. Add in generous amounts of dried spices. Traditional noodle soup spices are great additions (parsley, garlic, pepper, sea salt, thyme, rosemary). We always add in whatever our taste buds desire at the time. Which this time was a sweet curry type blend with green cardamon pods, a cinnamon stick, 3 bay leaves, whole cloves, black pepper, garlic, savory and 1 teaspoon salt.
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| copyright: Cori 2010 |
6. Let simmer for 4-5 hours, until water has reduced some and the stock is nice and thick.
7. Strain out all the chunks and bones, transfer stock into a large bowl that can stand temperature extremes, and put it in the freezer for 30-45 minutes. Cooling the stock quickly prevents bacteria from growing in it.
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| copyright: Cori 2010 |
8. Cover stock and transfer to refrigerator until ready to use. -Which for us, usually comes the next day.
9. Wash stock pot before you make the soup.
Next, you are ready to make the soup!
1. Transfer the stock back into the clean stock pot. Put over high heat to begin boiling process. The stock should be gelatinous.
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| copyright: Cori 2010 |
2. While the stock is heating, add soup spices that you desire. Keeping with out sweetish curry like blend, we added coriander, minced garlic, ground ginger, and black pepper. Also spicing with marjoram, and parsley. This is also when I add in one diced onion.
3. If it doesn't seem like you have enough broth (for the amount of soup you want) you can add in a can to a carton of low sodium chicken broth. The brand we use is actually the Giant store brand,
Nature's Promise, because Paul can eat it, and it has VERY low sodium (about 4% per serving).
4. While the broth is coming to a boil, prepare your vegetables. We use about 3 stalks celery (with leaves) and 2 large (3 small to medium) carrots -very traditional noodle soup veggies. Once the broth is boiling, add the vegetables, cover and simmer for 15 minutes.
5. Bring soup back up to a boil, add 2 cups turkey pieces (we cut the meat we removed earlier into chunks with kitchen scissors) and 1-1 1/2 cups no yolk egg noodles. Cover and simmer for 10 minutes longer.
6. Soup's ready! Add salt and pepper to taste. Enjoy!
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| copyright: Cori 2010 |
You could substitute the egg noodles for any other noodle (of course) or with 1/2 cup of wild, brown or white rice. If using rice, cook vegetables for 5 minutes, then add rice, cook for 10 minutes, then add turkey, cook for 10 more minutes (you should test the rice at this point to ensure that it is done) , and enjoy.
