Ingredient: unpeeled carrots, cut into chunks

Here we are, Christmas with it’s turkey and all the trimmings is just a memory but … there’s always that wonderful turkey soup with some homemade egg noodles.

One thing that was usually plentiful on the farm was eggs. The fact that you only needed yolks for egg noodles, always meant something had to be done with the whites as discarding them was not an option. Probably that’s where ‘angel food’ or ‘daffodil’ cake comes in.

I’m sure my mother never measured her ingredients for egg noodles. She would simply beat the egg yolks, water and salt and add flour, kneading it into a nice smooth, pliable dough. The dough was then divided it into several pieces and shaped into balls. After rolling the balls into circles, they were placed on tea towels to dry for a number of hours. When they were dry, but not stiff, the rounds were placed on top of each other, rolling them up like a jelly roll. She would slice the roll into strips, then unwind by tossing the noodles lightly with her fingers. The noodles would be left to dry until the soup was made and ready to boil them in.

There were so many uses for this economical (but rich) comfort food. I recall my mother would sometimes add the cooked noodles to scrambled eggs. When they were added to soup, I don’t think any of us cared if it contained anything but broth and noodles, they tasted so good.

Hopefully you still have that turkey carcass and a few bones saved to make that flavorful broth needed. A little extra work but worth it!

Print Recipe

Turkey Soup with Homemade Egg Noodles

Undeniably, comfort food at it's best!

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, German

Servings

servings MetricUS Imperial

Ingredients

Egg Noodles

• 3 eggs, slightly beaten
• 2 Tbsp water
• 2 cups flour
• 1/2 tsp salt

Turkey Broth

• 1 turkey carcass (from a 6 kg turkey)
• 2 turkey wings, cooked, meat removed
• 2 turkey drumsticks, meat removed
• 1 turkey neck bone
• 1 medium unpeeled onion, cut into wedges
• 2 small unpeeled carrots, cut into chunks
• 6 - 8 garlic cloves, peeled
• 20 cups cold water, divided

Turkey Soup

• 2 cups carrots, diced, adjust amount if preferred
• 2 cups celery, diced, adjust amount if preferred
• 3 cups cooked turkey, cubed
• 2 1/2 tsp salt
• 1/2-1 tsp pepper
• 2 Tbsp Herbes de Provence
• Homemade Egg Noodles - whatever amount you prefer to add ( the rest can be frozen)

Course Lunch, Main Dish Cuisine American, German Servings servings MetricUS Imperial Ingredients Egg Noodles 3 eggs, slightly beaten 2 Tbsp water 2 cups flour 1/2 tsp salt Turkey Broth 1 turkey carcass (from a 6 kg turkey) 2 turkey wings, cooked, meat removed 2 turkey drumsticks, meat removed 1 turkey neck bone 1 medium unpeeled onion, cut into wedges 2 small unpeeled carrots, cut into chunks 6 - 8 garlic cloves, peeled 20 cups cold water, divided Turkey Soup 2 cups carrots, diced, adjust amount if preferred 2 cups celery, diced, adjust amount if preferred 3 cups cooked turkey, cubed 2 1/2 tsp salt 1/2-1 tsp pepper 2 Tbsp Herbes de Provence Homemade Egg Noodles - whatever amount you prefer to add ( the rest can be frozen)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Egg Noodles

1. Beat eggs, water & salt with fork until well blended. Add flour & knead on a floured surface until smooth & pliable. Cut into two equal portions & roll out in rounds as thin as you prefer. Place on a tea towel; lay on a flat surface to let dry but not stiff. Place one round on top the other; with a sharp knife, slice noodles to the thickness you prefer. Separate & continue to dry 2-3 hours.

   

Turkey Broth / Soup

1. Preheat oven to 400 F. Spray a large baking sheet with nonstick cooking spray. Place turkey carcass & other turkey bones, onion, carrots & garlic on it & bake, uncovered for 1 hour, turning once. Transfer the carcass, bones & vegetables to a large soup kettle. Add 18 cups cold water; set aside. Pour remaining 2 cups cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat; cover & simmer for 3-4 hours.
2. Cool slightly. Strain broth; discard bones & vegetables. Set soup kettle in ice bath until cooled, stirring occasionally. Cover & refrigerate overnight.
3. Skim fat from broth. Cover & bring to a boil. Reduce heat to a simmer. Add carrots, celery, cooked turkey, salt, pepper & Herbes de Provence. Simmer until vegetables are tender; add egg noodles. Cook until noodles float to the top of broth. Serve.

Recipe Notes

• It is nice to make your turkey BROTH a day ahead so it has a chance to cool completely, making it easier to skim fat from broth.
• If you make your egg noodles a day ahead, dry them thoroughly, place in a tightly covered container & refrigerate until cooking time.
•  I prefer to use the whole eggs instead of just yolks in my egg noodles -- personal preference only, works either way.