Homemade soups are much easier to make than you think and my Turkey Noodle Soup makes the perfect lunch or light dinner during the chilly winter months.
Turkey stock: Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep. Cover with water and bring to a boil.
Turkey Soup: Heat a medium stockpot and add olive oil to sweat down the veggies.
Add in diced celery, carrots and onion. Stir well and season with a little sea salt and black pepper, allow to cook for 3-4 minutes.
Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes.
While soup is cooking in another pot cook your egg noodles a little on the al dente side, then rinse and chill until you serve the soup.
The next step is straining the bits and pieces of celery, onions and tomato out of the soup so it’s smooth and creamy.