‘Tis the season for soup, stews, chilis, and the like. For those of you still buying canned or boxed soup willingly, please STOP. Homemade soup is far superior and not difficult to prepare. So, no more store bought soup for you even if it’s the Soup Nazi’s brand. And, you don’t know who the Soup Nazi. He’s a character on the 90’s sitcom “Seinfeld” — one of my favorite shows.
In all seriousness, you can tell from my blog that cooking soups, chilis, and stews is one of my passions. And, unless, I am on death’s doorstep without any of my own in the freezer or fridge, I avoid buying the premade variety.
This Thanksgiving, I used my leftover turkey to make my own stock to build my soup. Now, if you’ve thrown the carcass away. Do not fear. Use what you have to build a stock. Or buy a turkey on sale this week and try this then.
I used this recipe from Taste of Home as my guide.
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
- Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.Cool slightly. Strain broth (use a cheesecloth or paper towels on top of strainer or colander); discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight (or at least a few hours depending on your time table).
- Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil.
- Add noodles and carrots; cook for 4 minutes.
- Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender.
- Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.