And Now Comes Soup Time

[NashVegas]

Oy!

No onions, so I poured a buttload of powder into the water. Such is life.

[Nicole]

1. was it good soup?

that's the main thing.

[NashVegas]

2. Don't Know Yet

It's still simmering and will be for most of the day.

[The empressof all]

3. Just going to start the Turkey Soup

This is one of my favorite things about Turkey. Every year we fight about noodles or rice. Since I cook it it gets the Rice. It just seems like the right thing to do.

I'm having a get rid of the left-over party tomorrow. Turkey Tetrazinni, Spiral Ham, Turkey Rice Soup and baked Ziti. Of course we'll have a salad just because you always have to have a salad.

So do you do Rice or Noodles in your Turkey Soup?

[NashVegas]

4. I Use Noodles

My mom always added orzo, but I tried that last year and it absorbed 3/4 of the broth while cooking. OOPS.

Now I use regular noodles (rotini, actually) and cook it separately so that doesn't happen again. It still swells up once inside the broth but at least it leaves you some.

No repeat of last year's disaster, thank goodness.

[wicket]

5. Anyone care to share a recipe for turkey soup?

:) I have a ton of left overs I'd love to use :)

[The empressof all]

6. Turkey soup is pretty easy

I throw the carcass with some meat still attached into a large crock pot with an onion, some celery, Italian parsley and a carrot. I usually cook it over night. I then strain the broth and cool the carcass enough to pick off any extra meat. I then add vegtable or chicken boullion at this point if the broth tastes too weak. I cut up some fresh celery and a few carrots and put the meat and vegtables into the broth. You can also put in potato, turnips and parsnips if you like. Cook again until vegtables are cooked. Then add cooked rice or noodles. Taste for salt and pepper.

You have soup!

[NashVegas]

7. Basically The Same

what I did:

sautéd an onion**, couple stalks of celery and carrots in a large stock pan.

added the picked over carcasses (I had two to work with) and two legs, plus a handful or two of dark meat.

covered past the top of the bones with water and added a few bay leaves.

brought it to a boil, and let it do that for about 1/2 hour, then simmered for about 14 hours. replaced whatever water had boiled off/evaporated.

brought it back to a boil for about 1/2 hour then cooled and strained and refrigerated the broth.

skimmed the fat off of the chilled broth, then brought it back to the stock pot, adding a heap of meat (both white and dark) and a large can of tomato juice.

then I let it go through another short boil, then brought it back to simmer, skimming off the fat as it cooled.

finally I cooked up some noodles and threw them in.

You don't have to cook it for as long as I did (something like 30 hours lol).

** because I didn't have any onions when I started, I used powder and then sautéed a real one the next day and put it in.