I think that every Thanksgiving there isn't a family that doesn't take what’s left of the turkey carcass and makes a delicious turkey soup that's enjoyed for days after.
This is terrific recipe and a really easy, delicious way to get rid of some of that leftover turkey.
After you taste this turkey-noodle-soup, you'll never crave canned varieties again.
Enjoy this comforting bowl full of tender whole wheat noodles, fresh veggies, and tender shredded turkey taking the classic turkey-noodle-soup to new heights.
Any short shape of whole wheat pasta, such as macaroni or shells, works nicely if noodles aren't available.
This soup starts out with a super concentrated homemade stock made from the bird.
If you're already skilled at making stocks, go ahead and skip this next section.
If you don't know how to make stock, here's how:
After stripping off all of the valuable turkey meat, stuff the carcass into your largest pot and submerge it in cold water.
Bring the water to just under a boil, a simmer is what you want, and hold it there for at least two hours.
Take time every so often to skim off any gross floaty scum that bubbles up to the top, but other than that just leave it be.
Now, chop some celery, onions, and carrots into large pieces and add them to the pot.
Continue simmering for 2 or 3 more hours, until the water has reduced by about one third.
Remove the pot from the heat, and cool as quickly as possible.
When it has cooled enough to handle, strain the solid ingredients from the stock.
Discard the solids, and strain the stock though a cheese cloth and/or a fine mesh strainer.
We like to chill the stock overnight.
This allows any excess fat to rise to the surface.
The next day you can scoop that extra fat right off of the top and discard it.
You should be left with a beautiful (and fragrant!) jelled turkey stock.
You should have plenty of stock, but if you're short, go ahead and replace any missing stock with some organic chicken broth.
Now that your stock is ready, it's time to get down to business!
3 - 4 quarts turkey stock
6 oz. whole wheat noodles, cooked
2 c. chopped turkey meat, in bite size pieces
1 - 28 oz. can roasted tomatoes, including the juice
1 Tbs. tomato paste
1/4 c. red wine
4 cloves garlic, minced
1 tsp. Italian seasoning
1 Tbs. olive oil
8 oz. frozen, chopped spinach
1 handful basil leaves, chiffonade (finely shredded)
8 oz. bacon, cooked and crumbled
In a large soup pot, combine the olive oil, garlic, and Italian seasoning.
Heat over medium, and saute until slightly browned and fragrant.
Add tomatoes, breaking up the whole tomatoes into bite size chunks with your spoon.
Allow the tomatoes to cook down for about 5 minutes before adding the red wine and tomato paste.
Stir to combine, then cook for another 5 minutes.
Add the turkey stock, stir, then bring to a simmer.
Add the frozen spinach.
Taste the broth, and season to taste with salt and black pepper.
Cook the noodles according to the package directions.
Next, add the turkey meat and pasta.
Bring the soup back to a simmer and then add the basil.
Season your turkey-noodle-soup with fresh ground pepper to taste.
Remove from the heat and let rest for about 5 minutes.
Garnish with crumbled bacon, and eat while piping hot!
Calories 135.1 Calories,
Fat 2.8 g.
Sat. Fat 0.1 g.
Cholesterol 16.9 mg.
Sodium 447.5 mg.
Carbs 15.1 g.
Total Sugars 1.7 g.
Dietary Fiber 2.3 g.
Protein 13.8 g.Tweet
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