Turkey Noodle Soup with Homemade Broth Recipe

Turkey Noodle Soup with Homemade Broth

Coconut Free

Sugar Free

Nut Free

Legume Free

Seed Free

Dairy Free

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Description

We believe in savoring every bit of the holiday meal, and that includes the leftovers. Our light and nourishing Turkey Noodle Soup makes the most of your Thanksgiving turkey by turning the leftover bones into a rich, homemade broth. You can start simmering the stock right after dinner, filling your home with comforting aromas. This soup is the perfect way to wind down after the big feast—soothing, satisfying, and ideal for enjoying in the days that follow.

Serves

Total Time

9 Hour 25 Minutes

Ingredients

For the broth

1 turkey carcass, from a roasted Mary’s Turkey, extra meat removed and reserved

Filtered water

1 organic onion, cut in half, peel left intact

1 medium organic carrot

2 stalks organic celery

2 tablespoons Natural Grocers® Brand Organic Apple Cider Vinegar

2 tablespoons Natural Grocers Brand Bulk Real Salt

1 tablespoon Natural Grocers Brand Bulk Whole Organic Black Peppercorns

1 handful of fresh organic parsley, optional

For the soup

2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil

1 small organic onion, diced

2 medium or 1 large organic carrot, diced

2 stalks organic celery

2 medium organic garlic cloves, minced

2 teaspoons Natural Grocers Brand Bulk Organic Dill

1 teaspoon Natural Grocers Brand Bulk Organic Thyme Leaf

8 cups turkey broth

2 cups cooked turkey meat, chopped

8 ounces gluten-free egg tagliatelle (or Natural Grocers Brand Organic Egg Tagliatelle)

Optional add-ins

Natural Grocers Brand Organic Frozen Peas, Broccoli or Mixed Vegetables

Organic baby spinach

Natural Grocers Brand Organic Grated Parmesan Cheese

Fresh organic herbs for garnish (such parsley, dill, and or thyme)

Directions

Place the turkey carcass in a large slow cooker (~7-quart capacity). If the carcass is too large for your slow cooker, break it up and freeze half for a future broth. Cover with filtered water, add the onion halves, the whole carrot, the stalks of celery, vinegar, salt, peppercorns, and parsley (if using). Cover and cook on low overnight (8 hours).
Strain and reserve the broth, and any excess turkey meat from the bones, if desired.
Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté, stirring every couple of minutes, until the onion is translucent and vegetables are soft, about 10 minutes. Add the garlic and sauté for another 2 minutes, until fragrant. Stir in the dried seasonings.
Carefully add the broth (you should have about 8 cups) and increase the heat to bring to a boil. Once boiling, immediately reduce the heat to low, partially cover, and simmer for 45 minutes. If you add any optional vegetables, add them during the last 15 minutes of cooking time.
Add the turkey meat and the noodles and cook noodles until al dente, according to package directions (8-10 minutes). Taste and season the soup with additional salt and pepper if needed. Ladle hot soup into bowls and serve immediately. Note: If you don’t plan to eat the entire soup right away, see step 6.
Cooking noodles until al dente will help for better storage, but they may get a bit mushy as they absorb a lot of broth when rewarmed. To avoid this, you can cook the noodles separately in water or broth and add just prior to serving. Leftover soup and noodles may be stored separately in the refrigerator for up to five days. Keeping the noodles separate works well if you choose to freeze the soup, too. You can freeze the broth on its own or the soup (without added noodles) for up to six months.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
340 kcal	38 g	22 g	11 g	3 g

Beverage Pairing

Recommended Beverage: Wine

Recommended Style: Sauvignon Blanc

Recommended Brand: Capo Nativo

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