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cutiepi92's avatar

How can I use leftover turkey to make something similar to chicken noodle soup?

Asked by cutiepi92 (2119 points ) December 3rd, 2013

I think I’m catching a cold….my immune system is kinda bummy because of all the stress I have this week from finals and projects.

With it being post Thanksgiving and all, we have a lot of left over roast turkey. Chicken noodle soup is a life saver for when I feel a cold coming on. How do I combine the two in order to make something useful for me this time around?

It may be important to know that I’ve never made soup before. Usually I eat my grandma’s homemade soup but she hasn’t been feeling well either so this is for the both of us

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18 Answers

kritiper's avatar

Yes. My mom made it with home made noodles and it was DELISH!

Smitha's avatar

Sauté some carrot, onion, and garlic in butter until onion is lightly browned. Add celery, salt, and a dash of pepper. Add turkey stock, uncooked noodles and bay leaf. Bring to a boil. Reduce heat, and simmer 5 minutes or cook as mentioned in the noodle packet. Add some shredded turkey; cook 3 minutes. Discard the bay leaf. Sprinkle some ground black pepper.

pleiades's avatar

I’d probably do a cheap way and head to the Chinese restaurant and ask for won ton soup then just throw some warmed turkey shred or chunks in it and then proceed to study or whatever it is you’re doing

Seelix's avatar

This recipe seems close enough to the way that my mom makes turkey stock using the carcass. I lovelovelove turkey soup! Simmer up them bones; the longer you simmer, the more flavourful, I think.

My one caution would be to not salt the soup while you’re cooking, and wait to season it to your taste afterward. Otherwise, there’s not much you can do to mess it up.

JLeslie's avatar

If all you have is the meat from the turkey left over and not the bones I would buy a can of chicken consume add some carrots, celery and onion, simmer for 15 minutes, then add noodles (not too many) cook them for a few minutes and then add the turkey near the end. You aren’t going to leach much flavor out into the broth if it is just the cooked breast meat you are dealing with.

ibstubro's avatar

Use @Seelix‘s recipe. If you want to go the extra step, it helps if you roast the turkey carcass in the oven first.

I always boil the bones in broth, for richer flavor. Turkey broth was a popular item this Thanksgiving season. If you break up the larger bones, that enriches the broth, too. Just the moisture in the air and the smell will improve your health/humor/appetite.

Home made noodles are a breeze, but maybe more work than your current health warrants.

cutiepi92's avatar

thanks for the advice everyone! I don’t know about the homemade noodles though, time and laziness is telling me to wait until next time for that lol

Jonesn4burgers's avatar

For future use, when you feel up to it, I have an easy breezy recipe for noodles.
Figure one egg for each person, works best with large eggs. Use one cup of flour for each egg, milk equal to the yolk of each egg (not more), a pinch of salt. Mix until you have dough, adding some flour if it’s too sticky to work, just toss some flour on the dough and work it in. After kneading the dough well, roll into very thin layer, paper thin. You might need to divide dough to smaller portions. Use a pizza cutter for easiest cutting. Cut strips about two inches wide, unless you like really long noodles, go up to four inches. Once done, cut these across in very thin slivers. The noodles will swell a lot. All cut up, they can go into the broth and simmer. I prefer to put them back into the mixing bowl first, throw in about half a cup of flour, and finger toss them until they are well coated. This thickens the broth to a gravyish consistency. Just adding flour to the broth leaves it quite lumpy.
Figuring one egg per person works pretty well, but you can figure a fourth in with three eggs. It will make quite a lot at that point.
I hope you feel better quick.

ibstubro's avatar

Yeah! @Jonesn4burgers +++ for pizza cutter

The only thing I add is “½ eggshell of milk per egg”. Just like for French Toast.

Yetanotheruser's avatar

When I use a left over turkey for soup or stew, I find that any recipe I use is enhanced if, after removing all the meat, I put the carcass in the oven for about an hour more, at about 350° (F), or until the bones begin to brown or caramelize. Then use the carcass in the soup or stew. You may want to wrap the various bones in cheesecloth, after caramelization; that way any small unwanted pieces of cartilage or bone will not get lost in the broth, and can be removed easily with the rest of the bones.

keobooks's avatar

I can’t find the recipe now, but I found one once where you took leftover stuffing, rolled it up into little balls and dropped it into the boiling soup to make stuffing dumplings. They were GOOD

Edit: HERE it is

Kardamom's avatar

You can also make a basic Egg Drop Noodle Soup which is the Chinese equivalent to the Jewish grandma’s chicken soup. Just add cooked diced turkey meat. Sounds so yummy right now. You can omit the Sherry if you don’t have any.

ibstubro's avatar

Great suggestion, @Kardamom. Simple, easy yet nutritious and warming.

cutiepi92's avatar

Got some on the stove simmering now :) You guys are awesome! It smells great.

I kinda mixed different things: added carrots to the egg drop soup recipe and boiled the turkey bones in the broth first. I’m excited :)

ibstubro's avatar

Invite someone over! Your definitely feeling better.

Kardamom's avatar

Yay! I hope you feel better soon!

gailcalled's avatar

If you are using the turkey carcess or some of the bones (applies to homemade chicken soup also), add 1 T. white vinegar to leach the calcium out of the turkey bones. It leaves no vinegar flavor.

susanc's avatar

Also, classically you do add salt to the slightly vinegary water when you simmer down those browned bones. The salt draws the flavor out of the bones. You don’t have to make it salty. SOME salt will do it. You can add salt to taste later.

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