Roasted Turkey Noodle Soup
Recipe By Brynie Greisman
- Cooking and Prep: 3 h
- Serves: 12
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Contains:
Ingredients (16)
Main ingredients
Start Cooking
Roast the Turkey
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking pan with Gefen Easy Baking Parchment Paper and spray with cooking spray.
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Place turkey pieces, onion, garlic, and chunked carrot on pan and bake uncovered for one hour. Turn once during the cooking.
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Transfer roasted meat and vegetables (including all browned pieces and discarding the onion peel) to a 10-quart pot and cover with four quarts of cold water. Bring to a boil; reduce heat and simmer covered for two hours.
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Remove turkey pieces with a slotted spoon. Cool slightly and remove all turkey meat from the bones. Cut into small pieces. Discard bones and return meat pieces to the pot.
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Add diced carrots and celery and seasonings, plus 10 cups water, to the pot. Bring to a boil, then reduce heat and simmer, covered, for one to one and a half hours.
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In the last 10 minutes, add the noodles and continue cooking.
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Remove from heat and add fresh parsley. Let soup sit for a few minutes so the parsley flavor infuses the soup with a delicious freshness.
Prepare the Soup
Note:
You can serve the noodles on the side or in the center of each portion of soup. If cooking separately, reduce the water in the soup a bit.
Tip:
Soup can be refrigerated overnight and fat skimmed the next day. If doing so, add the noodles and parsley then.
Credits
Photography: Hudi Greenberger
Food Styling: Renee Muller
