Homemade Turkey Noodle Soup is one of my very favorite meals, ever. The homemade noodles make this something that you and your family will not only enjoy, but remember.
Homemade Turkey Noodle Soup
There is something so amazing about making something completely from scratch. It isn’t always possible or practical, but when you have the time, the motivation, and the inclination, the rewards are awesome!
Turkey noodle soup is one of the best parts about Thanksgiving for me. We always have plenty of turkey left, and if you give yourself enough time you won’t even need any extra bouillon, stock, or broth added to the mix.
Way back when I first started this blog I posted my Great Grandma’s Homemade Soup Noodles. I shot that post with my trusty old point-and-shoot, but I leave it up for posterity. If you’d like a step-by-step on making these noodles, feel free to venture back into my own personal time machine and check out that post.
If you have never made homemade soup stock before, it is about the easiest thing you can do.
You just stick your carcass in a large pot, cover it with water, toss in some carrots, onions, and celery, and simmer it until the carcass pretty much falls apart. Then simmer it some more.
Good stock will set up like jello when it is chilled.
Weird, but true!
After you are done simmering, strain the stock through a fine mesh strainer. You can pick out the meat if you want and reserve it for the soup, but I don’t usually do that. All of the flavor has been boiled out of it anyway, so mine usually gets tossed. Once it is strained, you have stock! Amazing, delicious stock. Salt it to taste, and you are set. To finish the soup you just add in your veggies and rice, cook until they are tender, and then toss in your noodles and meat.
These noodles are like a big bowl of home to me. My great grandma made them, and then my mom, and it was one of the first things I learned to make on my own after I moved out. I love the way they slightly thicken the broth. They also do really well as leftovers too, and don’t turn into complete mush like commercial noodles do when you try and reheat them the next day.
- 1 turkey carcass
- enough water to cover the carcass
- 3 leaves bay
- 4 peppercorns
- 2 whole allspice
- 1 teaspoon poultry seasoning
- 1 whole onion roughly chopped
- 2 cups diced carrots
- 4 stalks celery chopped
- 3-4 cups of chopped turkey meat
- 3 cups sliced carrots
- 3 stalks celery diced
- 1 cup wild rice uncooked
- 3 cups flour
- 3 large eggs
- 3 tablespoons half and half
- 1/2 teaspoon salt
- Place the turkey carcass in a large stock pot, and cover with water. Add the bay leaves, peppercorns, allspice, poultry seasoning, onion, carrots, and celery. Simmer, stirring occasionally, for 3-4 hours.
- Strain broth through a fine mesh strainer or cheesecloth. Return strained broth to pot, and bring back up to a simmer. Add in chopped carrots, celery, and rice.
Place flour in a large bowl. Make a well in the middle and add the eggs.
Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.
Roll out into a thin sheet and cup with a pizza cutter into small strips. Add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.