Jane Grossman Stern and Michael Stern are American writers who specialize in books about travel, food, and popular culture. They are best known for their "Roadfood" books, website, and magazine columns, in which they seek out restaurants serving American regional specialties. (Sort of a precursor to "Diners, Drive-Ins and Dives".) This recipe was published over 25 years ago, and I used to alternate this with my Recipe #294487 to use my turkey carcass. I have also used orzo in this soup with great success. For either of my soups, I usually begin to make the stock or broth right after all my guests have left. I refrigerate it overnight, and make the soup the next day. You do need a meaty carcass to start with, which I couldn't indicate in the ingredient list.
Provided by JackieOhNo
Categories Poultry
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup. Break up turkey carcass and place with skin in large kettle. Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired. Add 12 to 15 cups water to cover carcass completely. Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally. Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely. Discard turkey bones and cooked vegetables.
- Prepare soup: In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.
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