So there are a million things to get done on the eve of a holiday, especially if you are cooking. It’s difficult to ‘take time off’ when you have no regular job without regular hours anyway, much less with a holiday involved. Knowing the challenge it will be for me to write this week, I decided to just absorb the guilt for a few minutes and then get busy food shopping and cooking.
Today and tomorrow we cook, and enjoy the turkey dinner, parades, football and naps. After dinner, we will be making the soup. In my personal opinion, there are only 3 reasons to cook a turkey. Crisp skin. Mashed potatoes and gravy. Homemade soup. So after years of trial and error, here is how I make the soup. (And even though there are quantities listed here, I never really measure… just to taste.)
To begin, place the carcass in a large pot – large enough to cover it completely with water.
To the pot add:
6 cloves garlic, diced
1 large onion (or 2 small ones)
Simmer on a low to medium heat for hours.
Then put in the refrigerator overnight to cool.
Remove the bones and grease from the pot completely. Then to the pot add:
5-6 stalks celery, diced (including tops)
16 oz. Sliced mushrooms
Simmer to reheat.
(NOTE: It’s not mandatory to cool it overnight and then resume in the morning; it is just the most effective way to get the bones completely out and to remove some of the grease.)
Cook noodles in separate pan:
1 – 16-oz. Package egg noodles
Salt & Pepper to taste
2 – 32 oz. non-fat Chicken Broth
In a separate pan of boiling water cook the egg noodles for about 7 minutes to al dente. Drain and add the noodles to the soup. Taste and then add chicken broth and more water (if needed) until the pan is almost full (Depending how long it simmers, I may add more).
Let the soup simmer at least another 30 minutes or so to meld the flavors together. Add salt and pepper to taste. Enjoy!