One of my biggest mentors when it comes to cooking and baking in life is my mom. She has always had the uncanny ability to make unbelievably delicious meals and […]
One of my biggest mentors when it comes to cooking and baking in life is my mom. She has always had the uncanny ability to make unbelievably delicious meals and desserts. Some of her meals and desserts are out of this world and I swear that like Elaine in that Seinfeld episode with the “Soup Nazi”, there have been times where after eating one of her creations, I have had to sit down it was that good.
One of my favorite meals she makes is her Turkey Soup. She has always made it from scratch. I for one absolutely despise soup that has a very processed flavor to it, or is loaded with salt. This soup is the opposite of that. Fresh and flavorful. It’s extremely hearty and yet, it’s light and I never feel like my stomach is going to explode after eating it. This soup does take two days to properly make, but I assure you the results are absolutely worth the effort and time.
- Whole Turkey Carcass
- 3 cups chopped Carrots (peeled)
- 3 cups chopped Celery
- 1 tsp ground Basil
- 1 1/2 tbsp Minced Garlic
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 cups of Porcini Egg Noodles
- In a large stock pot, place the turkey carcass. (Any good meat that could be used for sandwiches or eaten as left overs should be picked off and stored in the refrigerator).
- Fill the stock pot with water until most of the turkey has been covered.
- Cook on low for 3 hours.
- After 3 hours, remove the stock pot from the heat.
- Remove all turkey bits from the stock pot and place in a large bowl.
- Take the broth that is in the stock pot and strain it into a large bowl. (You should see a decent amount of “bits” appearing with this first strain).
- Take the broth in the bowl and strain it once more, back into the stock pot.
- Cover the stock pot and place in the refrigerator overnight to solidify.
- After, pick the remaining turkey meat off the bones and place in a storage container. Shred the turkey as you pick it off. (The meat that is left on the carcass should be easily shredded. Make sure to check very well for small bones).
- Place into the refrigerator to sit overnight.
- The following day, remove the stock pot from the refrigerator. The broth should be solidified at this point.
- Scrap off the fat layer from the top of the broth and discard.
- Once the fat has been removed, place the stock pot on the stove top and turn on to low heat.
- Allow the solidified broth to liquify.
- While the broth is heating up, chop up the carrots and celery.
- Once the broth is fully heated and liquified, add the shredded turkey meat, carrots and celery to the broth.
- Add in minced garlic, onion powder, black pepper and salt.
- Cook on low heat until the carrots and celery are soft.
- In a separate pot, cook the porcini mushroom egg noodles per the package instructions. Once the egg noodles are “Al Dente” add them to the turkey soup stock pot to finish cooking.
- Once the porcini eggs noodles are fully cooked, remove the stock pot from the heat.
- Scoop out the Turkey soup into a bowl.
- For more broth you can add 1-2 cups of water just before you add your shredded turkey and veggies. If you add water, make sure to allow at least 30 minutes of “simmer time” before you add the egg noodles. This will allow the shredded turkey and veggies to flavor the additional water.
Follow me on >>instagram and tag #jclectic.