Happy Thanksgiving everyone! Did you save those turkey bones?? I hope so, because we will be using the bones and the leftover turkey to make this flavorful soup using some seasonal Fall leeks! I make this during the year using whole chickens. You can find that recipe here.
So first thing is to make sure you set about 2 hours aside to make this wonderful soup. The majority of the time is on the stove, so don’t worry. You will need a big pot that can hold your turkey bones, 3 medium leeks, your leftover turkey (about 4 cups), 1 Tablespoon pink Himalayan salt and 2 packages egg noodles. This recipe makes two dinners worth for our family of 5 plus some lunches for my husband for the week.
You will begin by putting the turkey bones in your big pot and cover them in cold water. I put a few teaspoons of apple cider vinegar in there because I read that it helps the minerals come out of the bones for extra nutrients and flavor. This is not a necessary step though, just something I do.
I then put 1 Tablespoon of pink Himalayan salt in and I cut the green tops off of the 3 leeks. Save the white part of the leeks for later. Make sure to wash them to get any dirt that gets inside the leaves. Put the lid on and bring to a boil. Once at a boil, lower the heat to simmer for an hour. You can do longer but an hour creates a flavorful broth for what we need. While the broth is simmering make sure your leftover turkey is either shredded or diced into small bite sized cubes for plopping into the dish later.
Next, you will need another big pot, or since I don’t have that I use three smaller pots, to strain out the liquid and separate the bones and leeks to throw away. Some people will save the bones to make another broth for another dish or to save for freezing future broth. I am still new at making broth so I am taking baby steps. If you want to learn more about making homemade broth check out Wellness Mama and her BLOG.
Once you have the liquid separated and all the bones and green leek leaves removed, you will put all the broth back into the large pot to bring to a boil. As it is heating up, thinly slice the white part of the leeks and add them into the broth. If you have celery or carrots on hand they can be added for more veggies in this dish.
Once boiling, you will need to add the egg noddles and cook as directed on the package. I usually add my shredded or diced turkey in about 5 minutes left of cooking time. Once the timer goes off your meal is ready to be served!
To stressing less and playing more,
Melissa 🙂
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