Turkey Soup
When the turkey gets down to the bone, it's time to make soup. Whether I add noodles, rice leftover vegetables or tomatoes, I use the first three steps to prepare my Turkey Soup.
1. Remove remaining meat from turkey carcass (free of skin and gristle) and set aside.
2. Place skin, bones, and gristle in deep kettle; add 1 onion, 2 carrots, 5 stalks celery, 2 whole cloves, 10 peppercorns, 2 tablespoons salt, and water to cover; simmer 2 hours or longer until the bones have let go their essence.
3. Strain the broth into another kettle and discard the remainder
Now you can add any number of combinations to finish your soup: tomatoes and frozen vegetables and bits of ham; rice, celery, onions and carrots; noodles, celery and onions along with the turkey meat which should be added during the last 20 minutes of cooking.
For Turkey Noodle Soup
8 ounce bag large egg noodles, cooked and rinsed of starch
4 stalks celery, minced
1 large onion, minced
4 cups turkey meat
Bouquet of fresh herbs (optional)
2 tablespoons lemon juice
Cook noodles with celery and onions until the noodles are done, drain and rinse briefly under cold running water. Add to hot broth and simmer about 20 minutes. Correct seasoning and serve.
Soups are most always better tasting on the second day, once the flavors have a chance to mellow. Any of these combinations benefit from the addition of 2 tablespoons of lemon juice added to the pot before serving.
If you will be serving the soup again, add lemon juice only to that which is being served at the present meal.