I love this soup with unholy love. The broth alone tastes like warm mittens and grandma’s kitchen and hugs. Plus it’s pretty much like a flu-shot, because it will kill a cold stone dead*.
The
carcass of the beast: leftover giblets such as neck and heart, all bones, any
discarded skin
2 cups dry
white wine
3 ½ quarts
water
4
carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery
ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
1 sweet
potato, chopped
1 unpeeled onion, quartered
1 large
garlic clove, smashed
1 teaspoon
whole black peppercorns
1 large
fresh bay leaf
6 oregano
sprigs (sticks? Pieces? The branch they come on, don’t work for it)
2 thyme sprigs
2 thyme sprigs
2 rosemary
sprigs
1 lemon,
halved
Kosher salt
½ pound noodles (Splurge on the good stuff or make your own)
Kosher salt
½ pound noodles (Splurge on the good stuff or make your own)
½ pound shredded turkey leftovers, mostly dark meat if possible
¼ cup finely chopped flat-leaf parsley
In a giant stockpot pour the wine over the carcass and heat on medium high until fragrant. Add water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 45 minutes to an hour. Place a strainer over a large heat-proof bowl and spoon all large bits into it.
Add the sliced carrots, celery and sweet potatoes to the broth, cover and simmer until just tender, about 12 minutes. Pour any juices that have accumulated in the bowl back to the pot. Add the noodles, turkey and parsley to the pot and bring to a simmer for about 10 minutes. Ladle the soup into bowls and serve hot.
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