Roasted Turkey Noodle Soup
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
Perfect for a chilly fall or winter day. This is one of those stick-to-your-ribs soups that is a real meal-in-one. Turkey is high in protein and low in fat and roasting it together with some veggies adds richness of flavor and precludes the need to add any additional fat.
INGREDIENTS
YIELDS 12 SERVINGS +
PIZZA
- 2 lbs (1kg g) turkey drumsticks
- 1½ lbs (680 g) turkey wings
- 1–2 turkey neck bones
- 1 medium onion unpeeled cut into wedges
- 2 small carrots peeled cut into chunks
- 6–8 cloves garlic peeled
- 4 quarts + 10 cups water divided
- 2–3 carrots diced
- 2–3 celery ribs diced
- 2–3 tsp salt or to taste
- ½ tsp each onion powder garlic powder and poultry seasoning
- ½ tsp thyme
- pepper to taste
- a few generous handfuls of thin noodles (3–4 cups)
- ¼ cup minced fresh parsley
PREPARATION
Preheat oven to 400°F (200°C). Line a large baking pan with parchment paper and spray with cooking spray. Place first 6 ingredients in pan and bake uncovered for 1 hour turning once. Transfer (including all browned pieces and discarding the onion peel) to a 10-quart pot and cover with 4 quarts of cold water. Bring to a boil; reduce heat and simmer covered for 2 hours. Remove turkey pieces with a slotted spoon. Cool slightly and remove all turkey meat from the bones. Cut into small pieces. Discard bones and return meat pieces to the pot. Add the diced vegetables and seasonings plus 10 cups water to the pot. Bring to boil. Reduce heat and simmer covered for 1–1½ hours. In the last 10 minutes add the noodles and continue cooking. Remove from heat and add fresh parsley. Let soup sit for a few minutes so the parsley flavor infuses the soup with a delicious freshness.
Tip Soup can be refrigerated overnight and fat skimmed the next day. If doing so add the noodles and parsley then.
Note You can serve the noodles on the side or in the center of each portion of soup. If cooking separately reduce the water in the soup a bit. Freezes well.
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