Turkey Soup with Homemade Egg Noodles
Undeniably, comfort food at it’s best!
Servings
8-10servings
Servings
8-10servings
Ingredients
Egg Noodles
Turkey Broth
Turkey Soup
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.