Prep 20 mins
Cook 2 hrs
Giving credit where it is due, this is a modification on recipe 3157. The two keys to this soup are that it is SO much better if you grill the turkey with some wood chips - the smokiness just adds so much to it. I also always make this using Trader Joe's wide egg noodles. I'm at the point now where I'll grill a turkey mainly for the soup, using the breast meat for sandwiches
- 15 -22 lbs turkey (carcass and leftovers, grilled with lots of smoke)
- 6 quarts water
- 1 cup celery
- 1⁄2 cup celery leaves, chopped
- 1 large onion
- 7 chicken bouillon cubes (or equivalent)
- 1 tablespoon kosher salt
- 1⁄2 teaspoon black pepper, ground
- 1 bay leaf
- 1⁄2 cup fresh parsley, chopped
- 2 cups peas (fresh or frozen)
- 2 cups carrots, sliced
- 2 cups green beans (fresh or frozen)
- 4 cups wide egg noodles (8 oz bag of Trader Joes Pappardelle)
- 1⁄4 cup butter
- 1⁄4 cup flour
- Place broken up carcass in large pot and cover with 5-6 cups of water. Add next 7 ingredients (stopping with the bay leaf).
- Heat to boiling, reduce heat, cover and simmer for 1 hour.
- Remove bones to a platter to let cool.
- Put turkey stock in refrigerator or outside so that the fat can rise and be skimmed off.
- Add the parsley, peas, carrots, green beans to the pot. Do NOT add the turkey or noodles yet.
- Heat to boiling. Reduce heat and simmer 10 minutes.
- Scrape the carcass, then shred the turkey meat into bite-sized chunks and add back to pot. Bring back to a boil.
- Add the noodles and cook for 10 minutes.
- In a separate pan, melt the butter and add the flour. Cook over low heat, stirring continuously until the flour browns.
- Stir into boiling soup.
- Simmer for another 5 minutes.