Make a delicious turkey noodle soup to enjoy later in the month.
Use the turkey carcass for this soup. If not making straight away, you can freeze your carcass until you are ready. You can also use roasted chicken. This soup freezes perfectly. Make sure to allow the soup to cool completely before freezing in reusable bags or cliplock containers. Thaw bags of frozen soup in the refrigerator overnight when ready to reheat.
1 turkey carcass (can sub with turkey breast)
1L of the stock of your choice
8 carrots – diced
5 celery stalks - diced
2 onions (any colour) - diced
1 tbsp sea salt
2 tsp ground black pepper
2 tsp soy sauce
Chilli oil (optional)
½ bulb of garlic
4 tbsp fresh corriander
Any leftover turkey meat
200g. rice or egg noodles, uncooked
FOR THE TURKEY STOCK
Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep.
Cover with water and bring to a boil.
Allow stock to simmer and reduce by 60-70%. This process should take about an hour or a little longer.
FOR THE TURKEY SOUP
Heat a medium stockpot and add olive oil to sweat down the diced onions, followed by carrots, celery and garlic.
Season with a little sea salt and black pepper, allow to cook for 3-4 minutes
Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes. (I like to let soups simmer for 90 minutes whenever possible).
While soup is cooking in another pot cook your noodles a little on the al dente side (cooked to be slightly firm still)– as per the pack instructions, then rinse and chill until you serve the soup.
Stir in the soy sauce and chilli oil if desired.
Add a heaping helping of cooked noodles to the bowl and ladle over the hot soup and serve with lashings of coriander.
Serve with chilli, coriander and a hefty slice of lime.