I did not prepare a turkey this year for Thanksgiving, but my mom gave me her turkey carcass so that I could make stock. So because I had a ton of stock in my freezer, and it's going to be raining to beat the band over the next couple of days, I thought I would turn this chicken noodle soup recipe into turkey noodle soup.
The recipe doesn't call for meat, but I'm sure it would be a wonderful addition for any of you with leftover turkey meat from Thanksgiving. And I did add some carrots for color and flavor. I also substituted some thyme for the tarragon that's called for in the original recipe since that's what I had in the garden. If you have a cold or want to take advantage of your Thanksgiving leftovers, this is a very simple and tasty option.
Turkey Noodle Soup
A variation on this recipe by Alton Brown
4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced carrots
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste.
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