With the turkey leftovers, I decided to make homemade turkey stock. I did this yesterday, and for dinner, we had homemade turkey noodle soup, made with my homemade stock. (For homemade stock, I just took some of the meaty turkey bones, one roughly chopped onion, a few stalks of celery and carrots, and 3 smashed garlic cloves. Covered with water, simmer for 2 hours. Add a little salt and pepper. Make sure bones are always covered with water. Strain, reserving broth and discarding veggies and bones.) I went all out and made homemade noodles, too. Since the recipe makes such a large amount of noodles, I almost want to call this "Turkey and Noodles" instead of "Turkey Noodle Soup". If you don't want so many noodles, I'd cut the noodle recipe in half. I used an Allrecipes noodle recipe. I'll provide the link below.
I live in a very humid climate, and I've found that when rolling out noodles, I should not let them rest on wax paper, or a towel, to dry. This method just produces many tears and ruined noodles. Instead, I took my 3 biggest cutting boards and generously floured them. I rolled out my noodle dough in 3 parts (one on each board), and it worked very well.
Homemade Turkey Noodle Soup
1 tablespoon olive oil
1 medium onion, chopped
2 large garlic cloves, chopped
2 celery stalks, chopped
1 cup chopped carrots
10 cups turkey stock
2 cups cooked, chopped turkey meat
pepper, to taste
1 teaspoon dried parsley
1 recipe homemade egg noodles (a half-recipe may work better)
In a large stockpot, heat olive oil over medium heat. Add onion, and cook and stir about 5 minutes or until partly tender. Add garlic, celery, and onion. Cook 1-2 minutes, and add turkey stock. Bring to a simmer, cover, and simmer about 10 minutes. Add turkey, pepper and parsley. Simmer about 5 minutes more. Make sure veggies are tender. Bring to a boil, and add egg noodles, boiling until noodles are cooked to your liking.
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