Turkey noodle soup is a traditional recipe with its roots in Mexican home cooking, where the use of turkey meat and bones is essential for preparing nutritious and flavorful broths. This soup has become a symbol of comfort food, ideal for cool days or when you want a light and flavorful dish.
In other Latin American countries, this preparation may vary in name and some ingredients. For example, in Colombia and Venezuela, similar soups made with chicken or turkey are common, known simply as "noodle soup" or "noodle broth with meat." In Argentina and Chile, soups with noodles and white meats are also popular, although they may include different vegetables depending on the region.
The use of turkey in this recipe, in particular, stands out for its unique flavor and nutritional value, being an excellent alternative to traditional chicken broth. Furthermore, the incorporation of fresh herbs like parsley and the use of egg noodles give the soup a special texture and aroma that make it highly appreciated in Latin American homes.
How to prepare turkey noodle soup
In an eight-quart pot or a Dutch oven, place the turkey bones, water -- from the bottom up to and including the bay leaf.
Heat to boiling.
Reduce heat, cover, and simmer for 1 hour.
Remove the bones to a plate and let cool.
Add parsley up to the green beans.
Heat to boiling.
Reduce heat and simmer for 10 minutes.
Meanwhile, take the meat off the carcass and return the meat to the soup pot.
Add liquid if necessary.
Heat to boiling.
Add the noodles and cook uncovered for 10 minutes.
Melt the butter in a small skillet.
Add the flour.
Cook over low heat, stirring constantly, until the flour browns.
Add to the boiling soup.
When the soup returns to a boil,
Reduce heat and simmer for 5 minutes.
Serve hot in large bowls - as if there were any other kind! - enjoy.
I have used yellow beans and a mix of both.
I once ended up using frozen mixed vegetables - and it was still good.
On two occasions, chicken was substituted for the turkey - and it turned out well.
Tips on herbs and spices: to substitute dried herbs for fresh, use 1/3 teaspoon powdered or 1/2 teaspoon crushed for each tablespoon of chopped fresh herbs.
To test for dryness before storing, place a few sprigs or leaves in a tightly closed jar and check for condensation.
Store herbs in tightly closed jars, away from heat.
Add mint, oregano, basil, and any other dried herbs to recipes at or near the end of the cooking time for a more pronounced flavor.
If you are increasing the amount of the recipes, add spices to taste instead of measuring.
When preparing cooked food for freezing, it is advisable to season lightly with herbs or spices and then add more to taste when reheating for maximum flavor.
Ingredients
Water, Celery, Celery leaves, Onion, Chicken bouillon cubes, Salt, Black pepper, Bay leaf, Fresh parsley, Fresh peas, Carrot, Cut green beans, Thin egg noodles, Butter, Flour, Turkey carcass.
