12.09.2010

Turkey Noodle Soup

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After Thanksgiving dinner, I started cleaning as my guests and the husband, enjoyed drinking and chatting. I cleaned for a while. Then, when the guests left, the husband insisted we keep the turkey carcass so he can make stock. It was a pain to break it up, find a large bag, and store it. Afterwords, the husband napped on the couch, while I finished dishes and more cleaning.

So a couple of days pass, and the carcass is untouched. I ask the husband what the plan is. Stock, he says. I'm going to make stock, remember?

A couple more days pass, I remind the husband of the carcass and his stock, because I do remember. The reply I get this time, "You should really make the stock today. I don't want that thing sitting around longer." Great. I couldn't really argue since I'm home all day, being a housewife and all. But I felt tricked.

So, I made stock. And froze it.
Then on Monday, we went to Schreiner's for sausage casings and lunch. There we picked up a fine-looking, smoked turkey drumstick for my turkey noodle soup.
 
I have never made chicken or turkey noodle soup. But I've eaten plenty of it. And it starts with good stock. As it turned out, my stock was really good. I didn't do anything special to make it. Just added bay leaves, an onion, celery and carrots, throwing in some parsley at the end. Simmer, strain, and you get stock.
In making my soup, I added carrots, celery, and some meat of the drumstick to my simmering stock. I was surprised at how much meat was on the drumstick. I hardly used half. In the end, I added my egg noodles, seasoned it, and enjoyed a delicious bowl by the fire.

When the husband came home, he had two bowls, and was impressed at how tasty my soup was.Of course, I said, you made such a good stock.

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