Jarod's Turkey Soup Recipe

Thanksgiving is one of our family's favorite holidays.  It used to go something like this...

Church in the morning, thanksgiving late-lunch...and then Jarod (Heidi's husband) would be in the kitchen for the NEXT. FEW. HOURS. picking every little piece of turkey off the bones, cutting all the vegetables verrrrryyy methodically, and making it all into a soup...which we'd have for dinner.  It was always amazing!! But...seriously, we'd rather just have Jarod around.  So, at some point, Rebekah took over the soup and it's made in 1/4th the time (with probably 1/4th the meat)!  

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Turkey soup for dinner has become as much of a tradition in our family as Bek's stuffing, Heidi's sweet potato casserole or my pumpkin pies...hahahahahahahahahahahHAHAHahahaHAHahahahhah!!!!!!!!!!!!!! Oh my word, I can't even type that with a straight face.  Let's be honest, I'm always given "buying bread" or making a salad as my item of contribution.  Last year it was "table decorations".  I think that's an official demotion...not once have I been asked to make a pie or anything that requires heat for Thanksgiving.  

BUT, I digress.  Turkey soup.  If you're like our family, Thanksgiving is an ALL DAY hangout.  We like to just sit and talk, the guys will go out with the kids and do something with them...whatever it may be; it stretches to dinner, which is casually eaten around a board game Bek makes...no, I mean, let's us play. ;)  We set out a few kinds of crackers, some salad, and wah-laaa!! Dinner. 

So, if you're left over with a ton of turkey, Jarod's Turkey Soup is a great option and you can keep if for the next few days!! Here's the recipe that Bek has written for you to make and Enjoy

- Tami

INGREDIENTS:

  • Left over turkey meat cut or shredded into bite size pieces. (If you don't have any turkey meat left, buy a rotisserie chicken and use that meat...which would make it a chicken noodle soup. ) 
  • 2 large onions plus 1 more for the stock
  • 2 carrots
  • 2 stalks of celery
  • 1-2 cloves of garlic
  • dry egg noodles
  • A couple cartons of chicken stock (depending on how much stock you are able to get from your turkey)
  • Left over turkey carcass.
  • 2 tsp thyme
  • salt and pepper to taste

Aprox. 2 hrs. 20 min.

After you carve off all the meat from your turkey, put the carcass in a large pot and cover it with water and throw in a halved onion. Add 2 teaspoons of thyme. Bring to a boil and then lower the heat so that it's simmering. (You can have this simmering while you're eating your Thanksgiving lunch!) Let it simmer for a couple hours.

Remove from the heat. Pull out the large carcass with some tongs. Strain the broth into another container to get rid of any small bones or turkey skin. (Often when I take out that large carcass, there isn't a lot of broth in the pan so I add some chicken stock)

After your feast, take the remaining turkey meat and shred or slice it into bite size pieces.

 Slice the onions, carrots and celery.

Mince your garlic...

Saute the onions, celery and carrots in a large pot with a little oil or butter. 

After a few minutes, add the meat. Season with salt and pepper. Then add your turkey/chicken broth. 

 

Boil your noodles in a separate pot till al dente (still chewy). After the vegetables are soft in your soup, add the cooked noodles.

Season with salt and pepper to taste. Enjoy!