Recipe(tried): Turkey Noodle Soup

Hey Genevieve,

Here is the recipe to the soup I made after Thanksgiving which was awesome. Serve it with cornbread slathered with butter or Glazed Orange Spice Bread with cream cheese. I have included the recipe for the bread, just in case.

Glad you enjoyed the soup! Gina

Turkey Vegetable Noodle Soup

Turkey Soup Base:

2 T. olive oil
1 medium onion, chopped
1 med. carrot, chopped
1 celery rib, chopped with leaves
1 turkey carcass, chopped into large pieces
wings and thighs
2 parsley sprigs
2 garlic cloves
1/2 t. dried thyme
1 t. Italian seasonings
1 bay leaf
1 t. salt
1/4 t. black pepper

In a large soup pot, heat up the oil and throw in the onion, carrot and celery, saute til softened and onion is beginning to golden. Add the turkey carcass and the thighs and wings. Pour in cold water (about 3 quarts will do) to cover the carcass up. Bring to a boil over high heat and skim off any foam that rises.

Add the seasonings and garlic cloves and simmer uncovered for at least 2-3 hours. Remember to add additional water if the carcass becomes uncovered.

Strain the soup base thru a colander annd discard all solids. Let it stand for about 7 minutes and skim off any fat that comes to the surface. This soup base can be frozen up to 3 months if you don't want to make soup that day.

To Make the Soup:

2 T. butter
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
Soup Base
2 T. chopped fresh parsley
4 c. bite sized turkey meat
8 oz. egg noodles
salt and pepper to taste

In a large soup pot, melt the butter and add the onions, carrots, celery and garlic. Cover and cook stirring occasionally until the onions are golden. Add the soup base and parsley and bring to a boil. Reduce heat to low and simmer til veggies are tender about 1 hour. Add the noodles during the last 10 minutes. During the last 5 minutes, stir in the turkey meat. Season to taste with salt and pepper. This soup can be frozen for up to 3 months.

Glazed Orange Spice Bread

3 c. flour
1/2 c. sugar
1 t. cinnamon
1 T. baking powder
1/2 t. salt
2 eggs, beaten
1 c. milk
1 t. vanilla
1/2 c. vegetable oil
1/2 c. orange marmalade
1 T. freshly grated orange rind
juice from the same orange
1 c. chopped pecans
1 c. powdered sugar

Preheat oven to 350. Combine all the dry ingredients and set aside in a large bowl. In a mixing bowl, beat the eggs, oil, milk, rind, vanilla, marmalade, and nuts. Beat for 4 minutes til well blended. Pour all of the dry ingredients in and beat til just blended. Pour into a greased 9x5x3 loaf glass pan and bake for 1 hour or until tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely.

Blend juice from the orange and 1 c. powdered sugar til smooth, glaze bread with it. Serve with softened or whipped cream cheese.