Thankful for Turkey Noodle Soup!

Everything these days seems to be GO GREEN and I have also adapted this methodology in just about everything I do. From the Wal-Mart plastic bags, to the empty soup cans and milk cartons. What about left-over food items? Well I am always combining left overs in the fridge to make custom casseroles and this years Thanksgiving turkey carcass was no exception. One thing I have been doing more of recently in the kitchen is my homemade chicken soup. I really feel like I have perfected the recipe and decided to use the leftover turkey carcass just for this application. Here is my personal home-made recipe for you. It literally is the best home-made turkey soup I have ever had. You can make this same soup using a rotisserie chicken carcass should you choose.

Before you go to bed take your turkey or chicken carcass and remove any meat you can get off the bones and put those aside with your other leftover turkey meat. This is good for turkey or chicken sandwiches you can eat while making this soup. The entire process can be up to 24 hours so you will get hungry along the way. Place the carcass in the crock pot and fill the pot about an inch from the top with chicken broth. Make sure the entire carcass is submerged in the liquid. Leave for the night to cook on low heat and covered.

The next day you will get a large bowl big enough to hold all the liquid from the crock pot. Use a strainer to pour the liquid into the bowl and catch-all the meat and bones. When this cools you will have to go through the strainer to pick out the meat and put back into the crock pot with the liquid while tossing the bones into the trash. Cut up 2 bundles of celery into your size of preference and toss into crock pot. Cut up 4 small/medium-sized onions (white and yellow) and toss these into the mix. Cut up a quarter of a cabbage and toss that into the mix too. Personally I like to get the vegetables smaller so they mix well together. I like tasting a bit of everything in every bite. Add a can of Original Rotel and some salt and pepper to taste and slow cook for another 4-6 hours.

Pick up a pasta of your preference and add this to the mix. I used gluten-free rice noodles because not only are they good for you, contain no wheat but they also do not soften up in the soup like flour noodles. You must be careful here though because if you cook it too long they can turn to mush and ruin your soup. Test the noodles often. Once the noodles have reached an “Al dente” feel and taste turn the crock-pot or stove off and move the soup to a cool. While the soup cools the noodles will soften up even more but not too much.

I hope this soup will blow your mind as it did my own. It’s a great way to use the left over turkey carcass and you will make so much of this you will have leftovers for days that do not get old. Also, this soup is a very healthy option, low in calories so you can eat it all week and not worry about gaining a pound. In fact you just may lose some weight!

To make it even thicker and healthier, cut up more cabbage and toss it in. I always find cabbage to be a good soup filler! If you have any questions feel free to call Paul comment!