Homemade Turkey Soup

I know. It is less than a week until Christmas, and I am finally using the Turkey stock I made after Thanksgiving to make Turkey soup. Sometimes time gets away from me! I took the frozen turkey meat and turkey stock from the freezer and threw some things into a pot. Hopefully it turns out ok!

Turkey Stock:

One turkey carcass

2 carrots, peeled and diced

1 onion, diced

2 celery stalks, diced

2 cloves garlic

water enough to cover

Parsley

Add all ingredients and bring water to a simmer. Once the water is simmering, turn down the heat to maintain the simmer for at least 2 hours. I let mine go for about 4-5 hours. Then strain the liquid through cheesecloth (I used two strainers because I never have cheesecloth) and refrigerate. After it is thoroughly chilled, you should be able to skim the solidified fat off the top. It should be sort of gelatinous, that's good! I froze mine after this point.

Turkey Soup

1 onion, diced

olive oil

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, diced

2 shakes italian seasoning

1/4 cup white wine

1 palmful parsley

1 shake dried basil

sea salt and pepper to taste

2 handfuls of egg noodles

shredded turkey

turkey stock

Heat the oil in a large pot. Add onions and cook until golden. Add diced carrots and celery and cook about 10 minutes. Add garlic and herbs. Cook another 5 minutes. Add splash of white wine and turkey stock. Add as much turkey meat as you want and bring to a simmer. Add egg noodles and simmer at least 10 minutes. I like to simmer my soup for a while to really ensure the flavors mix and then add the noodle at the very end. 

Mine is simmering on the stove as I write this. I. am. starving!

wow... first blog post! here's hoping to many more :)