You’d be a damn food to toss that beautiful bird carcass after that holiday feast! There are a thousand and one recipes to make from that precious turkey/chicken stock you can made free of extra sodium + additives right in your warm-cozy kitchen!
Here’s my fave recipe for Heartwarming Turkey/Chicken Noodle soup, adapted from my adorable lil’ cookbook Pretty Delicious. Enjoy and Happy Heartwarming Holidays friends! xx♥ ck
Heartwarming Chicken/Turkey Noodle Soup
Whenever I roast a chicken/turkey, after carving away all of the meat, I save the cooked frame (yep, that’s the carcass!) for making soup (you can just make the broth and freeze it for soup another time). It’s totally old school but hey, it’s avoiding waste and keeps money in your wallet! What isn’t fabulous about that? This is a fantastic recipe for day-after-Thanksgiving turkey soup too.
For the broth
1 tablespoon canola or extra-virgin olive oil
3 medium carrots, trimmed, peeled, and roughly chopped
2 celery stalks, roughly chopped
1 yellow onion, roughly chopped
Bones of 1 already carved roasted or rotisserie chicken or 1/2 of a small roasted turkey
For the soup
1 tablespoon canola oil
2 medium carrots, trimmed, peeled, and sliced into 1/4-inch thick rounds
1 celery stalk, trimmed and thinly sliced
1/2 small yellow onion, finely chopped
1 tablespoon plus 2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 cups shredded leftover cooked chicken/turkey (optional)
1 cup roughly chopped mizuna leaves or collard greens
2 cups small bite-size whole grain pasta like macaroni, shells, or orzo
1- Heat the oil in a large pot over medium-high heat. Add the carrots, celery, and onions, reduce the heat to medium-low and cook, stirring often, until they’re soft and fragrant (but not browned), about 7 minutes.
2- Add the bones and cook to heat through, stirring often, about 2 minutes. Add 5 cups of water to the pot (it should cover the bones) and bring to a boil. Reduce the heat to medium-low. Simmer until the broth is a rich yellow color, about 45 minutes, skimming off any foam that rises to the surface. Strain through a mesh sieve and set aside. Clean out the pot to make the soup.
3-Add the oil and heat over medium-high heat. Add the carrots, celery, onions, salt, and pepper, reduce the heat to medium, and cook until the carrots are just tender, stirring often, about 10 minutes. Add the strained broth, shredded chicken (if using), and the mizuna. Taste for seasoning, adding salt and pepper if necessary. Set aside.
4- Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta and cook just until al dente. Drain and divide the pasta among 4 bowls. Ladle some soup into each bowl and serve.