Turkey noodle soup
Basic Turkey Stock
Remains from turkey,
1 large onion, peeled and cut into quarters
1 large carrot, peeled and chopped
1 large rib celery, chopped
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
1 medium onion, diced medium
2 medium carrots, peeled and cut into ¼-inch-thick rounds
1 large rib celery, sliced ¼ inch thick
1 tablespoon minced fresh thyme leaves
Salt and pepper
3 cups or more wide egg noodles
2 tablespoons minced fresh parsley leaves
- Bring turkey remains onion, carrot, celery, garlic, wine, bay leaf, and 4½ quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface.
- Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer.
- Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- Bring turkey stock to simmer in large stockpot over medium-high heat.
- Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
- Add noodles and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
- Stir in parsley, adjust seasonings with salt and pepper; serve.