Turkey Noodle Soup

Happy New Year!!

I had the best of intentions for frequent blogging last month but quite honestly, December got away from me.  You wont get any complaints from me though - I loved every minute of the last 31 jam packed days.🎄 We hosted 2 cookie decorating parties, 2 pasta making parties, several Christmas parties, LOTS of big family dinners and a baby shower.🍪🍝🎄👶🏻  All my hostess dreams come true.👩🏻‍🍳😅

My social calendar for January is far less busy than it was last month so I'm setting a new goal of blogging 3 times a week this month.😬 A girl can dream, right? 🤣  You can help me stay accountable by commenting on my posts so that I know that there is someone out there who appreciates the recipes.  

My December was characterized by an abundance of sugary treats and indulgent meals and while I'm truly thankful that we have the means to make and share holiday goodies with our family and friends, it's about time that I nourish myself slightly less often.😂  January 1st is a good time to get back into healthy eating habits.  So to kick off 2025 - I'm sharing my homemade Turkey Noodle Soup recipe.  I hope that you enjoy it as much as I did.  

Turkey Noodle Soup
Slow Cooker Turkey Stock
1 1/2 to 2 1/2 lbs turkey bones
1 Tbsp apple cider vinegar
1 tsp salt
2 celery stalks with leaves attached, cut into thirds
1 medium onion, peeled and halved
2 carrots, peeled and halved
3 garlic cloves, smashed
1 bay leaf
6 quarts cold water

Turkey Noodle Soup
2 Tbsp olive oil
2 medium carrots, thinly sliced 
2 large sticks of celery, thinly sliced
1 medium onion, finely diced
8 cups turkey stock
4 cups water
4 medium Yukon gold potatoes, peeled and cubed
2 bay leaves
2 Tbsp parsley
1 1/2 tsp fine sea salt, plus more to taste
1/2 tsp black pepper
1 1/2 cups egg noodles
3 cups leftover turkey meat
1 garlic clove, minced

Put bones, cider vinegar, salt, and 12 cups of cold water. 

Cook 6 hours on low heat. 

Stir in celery, onions, carrots, garlic, and bay leaf.   Cook on low 9 more hours.

Pour stock through a fine mesh strainer. Cool the stock completely, cover and refrigerate.

Remove stock from refrigerator.  Remove fat from top.  

Heat oil in dutch oven.  Add onions, carrots, and celery and sauté 5 minutes until softened. 

​Add broth, water, potatoes, bay leaf, 1 1/2 t. salt and 1/2 t. black pepper. Bring to a boil and continue for 10 minutes. 

Add pasta and turkey and cook for 5 minutes or until potatoes are tender and pasta is al dente. 

Stir in garlic and parsley.  Discard bay leaf and serve.

​Ciao!

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