Turkey Soup Recipe, Homemade, Hearty Soup Recipe

	Leftover Turkey Soup Recipe

			There is nothing more inviting than a bowl of homemade soup. I love nothing more than a pot of soup simmering all day on the stove. It's a great way to use leftover turkey, chicken and ham. This soup recipe from Emeril Lagasse is very reminiscent of the homemade turkey noodle soup that my MomMom used to make. When we were children we would say that MomMom made "soup so thick you could walk across it". It's what I now expect every soup to be. I made this turkey soup recipe from leftover turkey stock I had. I made a huge pot of stock and had made a pot of Turkey Mulligatawny Soup and had lots of stock left over. I found this recipe and thought I'd try it. I wasn't sure the first time. When I added the garlic the recipe called for I thought "oh no, I've ruined this soup". I had nothing to fear. This recipe produced a classic and flavorful turkey noodle soup. Even my mother gave it her seal of approval. Emeril gives both recipes for turkey stock and for the turkey noodle soup. If you're like me and already have the stock simply follow the ingredient list and directions to make the soup. Turkey & Vegetable Soup from Emeril Lagasse Ingredients for turkey stock: 1 leftover whole roasted turkey 2 medium onions, chopped 3 medium carrots, peeled and chopped 3 medium stalks celery, cleaned and chopped 2 bay leaves Salt Freshly ground black pepper Water, to cover Ingredients for soup: Any leftover turkey meat, diced 2 cups cooked diced potatoes, rice or pasta 2 cups cooked sweet peas 2 cups cooked carrots, diced 2 cups any other cooked vegetables 2 cloves garlic, chopped 1 cup chopped green onions, green part only 1/4 cup chiffonade fresh basil leaves 1/4 cup finely chopped fresh parsley leaves 1 cup cooked macaroni Directions for turkey stock: Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour. Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables. Directions for soup: Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through. Cooks Tips: As always is the case with soup it tastes better the next day. The adorable little pasta I used in this soup recipe is Ditalini. It's a perfect size. As the recipe calls for one cup of macaroni (in my case Ditalini) to be added, where it calls for 2 cups of cooked diced potatoes, rice or pasta, I chose to add potatoes. Frozen peas and corn work great. I do cook fresh green beans. I added 2 cups of diced turkey meat. You'll see in the picture I used a dried herb. The store didn't have fresh basil so I used 2 tablespoons of dry. 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