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.
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.
& Vegetable Soup from Emeril Lagasse
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
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
for turkey stock:
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
Remove stock from
heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts)
and turkey meat, discarding the vegetables.
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.
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.