Turkey Soup with Egg Noodles and Vegetables

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped (leeks make the difference, try not to use onions)
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. (see options below)


Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.

Makes 4 Servings

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Note: Best if made with homemade stock. I used turkey stock in the first batch I made.

Options: I considered canning the soup at this stage (but we ate it all), and adding in the egg noodles and peas in the reheating phase.  This way your noodles and peas won't be soggy. I plan to try this next time for a do ahead idea. You could also skip the noodles and peas if you desire a low-carb version. I also keep handy some home made broth to use during reheating, especially if you plan to add in extra noodles.

Turkey Stock

5 cups water
2 cups chicken broth (16 fluid ounces)
Neck and giblets (excluding liver) from turkey
1 onion, peeled and stuck with 2 whole cloves
1 (3-inch) piece celery
2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled
2 fresh flat-leaf parsley sprigs
2 fresh marjoram sprigs or 1/4 teaspoon dried, crumbled
1 Turkish or 1/2 California bay leaf
5 whole black peppercorns

Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.

Pour stock through a large sieve into a bowl and discard solids.

Notes: Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Makes 5 Cups

Gourmet
November 2003

Turkey Giblet Stock

1 Tablespoon vegetable oil
Neck and giblets (excluding liver) from a 12- to 14-lb turkey
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion (not peeled), quartered
1 3/4 cups chicken stock or reduced-sodium chicken broth
4 cups water
1 Turkish or 1/2 California bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits.

Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes.

Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.

Note: Stock can be made 3 days ahead and chilled (covered once cool).

Makes 4 Cups

Gourmet 

November 2009

Turkey Stock

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.


Makes 10 cups

Bon Appétit November 2007

Turkey Chowder with Wild Rice, Crimini, and Pancetta

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt
1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock (Turkey Stock Recipe)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream
Chopped fresh Italian parsley

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.

Makes 8 main-course servings

Bon Appétit November 2007

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup's done.