There’s just something special about soup. And this soup is one I look forward to all year long. I’m not sure why. Perhaps it’s the comforting flavors of Thanksgiving in a bowl, or the warm heartiness after the frenzied pace of Black Friday. But come Saturday, I’m almost always making this Turkey Vegetable Noodle Soup.
What makes this soup special… is that it’s never the same from year to year. As the menu for Thanksgiving changes, so does this soup.
It’s a perfect excuse to use your Thanksgiving leftovers, which is why the soup varies from year to year.
I have two ways I make this soup, depending on the year or the day.
This soup can take all day — or it can be a quick fix, hearty soup. When I have time, I love to make a turkey stock with the leftover carcass. If not, I use a store-bought turkey, chicken or vegetable stock.
1 turkey carcass, cut into manageable pieces
1 onion, unpeeled, cut in half
2 celery stalks with leaves
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 whole peppercorns
2 whole cloves
1 bay leaf
1 teaspoon salt
8-10 cups cold water
Add all ingredients to a large soup pot and cover with water. Bring to a boil and lower heat. Cover soup pot and allow to simmer for 2 hours. Remove all bones and vegetables and strain liquid. Chill broth until the fat rises to the top. I always remove the layer of fat.
Turkey Vegetable Noodle Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 clove garlic, minced
8-10 cups stock (turkey, chicken, vegetable)
1 potato, peeled and diced
1/2 cup corn
1/2 cup green beans, cut
1/2 cup zucchini, diced
1 bay leaf
1 teaspoon thyme
1 teaspoon marjoram
1/2 cup leftover stuffing (optional)
8-ounces dried wide noodles
2 cups turkey, cooked and shredded into bite size pieces
kosher salt and freshly cracked pepper to taste
Heat olive oil in large soup pot. Add onion, carrots, and celery and saute until tender. Add garlic and stock and bring soup to a boil.
Reduce heat and add potato, corn, green beans, zucchini, bay leaf, thyme, marjoram, stuffing if desired and dried noodles. Allow to simmer until the vegetables are tender and the noodles are cooked, about 15 minutes. Add turkey and season with salt and pepper to taste. Continue to simmer until turkey is heated through.