So our Thanksgiving is over and we are all stuffed as much as our bird was stuffed. What to do with all the leftovers. There are so many good ideas to choose from. A couple of years back, I made a TURKEY TETRAZINI. This year, I bring the most traditional Thanksgiving leftover recipe of all – a Gluten free Turkey Noodle Soup.
I have written about how I am joining my wife in her diet change to eat gluten free. One’s turkey soup has to have noodles. Doesn’t it? So I tried Ancient Harvest’s gluten free noodles for this recipe. I have worked with gluten free noodles a little and am gaining some insight into how they react in different situations. In a soup, if you add them to the soup while it is boiling, they will fall apart quite a bit. So the key here is to add them to the pot at the very end right before serving. It would be even better to have them pre-cooked and add to each bowl as you serve them.
The beauty of this soup is its simplicity. The stock is made in the traditional method using the turkey carcass and covering the carcass with water in your stock pot. A mirepoix is used to flavor the stock as are additional seasonings including thyme, sage, celery salt, bay leaves, salt and pepper. The broth is strained after it has drawn out all the flavor from the carcass so the resulting stock is so clear you can see through it. The final soup is stock, gluten free noodles and carrots.
The turkey stock ingredients in the stock pot.
The double straining of the stock.
The Turkey Stock canned.
Gluten Free Turkey Noodle Soup from Thanksgiving Leftovers.
- 1 turkey carcass, leftover from carving a whole turkey,
- 1 medium to large yellow onion, quartered or cut into thick wedges
- 1 to 2 carrots, roughly chopped
- 1 tablespoon ground thyme
- 1 tablespoon of dried sage
- 1 tablespoon ground celery
- 1 bay leaf
- 1 stalk celery, rough chop
- Salt and Pepper to taste
- 2 cups or more of leftover smoked turkey meat
- Gluten free noodles (I used Ancient Harvest)
- 1 tablespoon butter and canola oil
- 2 cups baby carrots
- Remove all the usable smoked turkey meat from the turkey carcass.
- Place the turkey carcass into a large stock pot (bigger is better).
- Cover with COLD water all the way up if you can).
- Add the onion, carrots, celery, thyme, sage and the bay leaf to the pot.
- Bring to a boil on high heat and then lower the heat to a simmer.
- Add salt and pepper to the pot.
- Cook with a loose cover for 3 – 4 hours.
- First, pour the stock through a large strainer into another big basin to catch the onion, celery and carrots.
- Then strain the stock through a fine mesh sieve or strainer.
- Makes 4 to 6 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
- In a separate double boiler, cook the gluten free noodles per the box instructions.
- Lift the top container and let the water drain reserving the carrots in the container.
- In a large soup pot, heat the butter or oil on medium high heat.
- Add the baby carrots and cook for a few minutes minutes.
- Then add the stock to the pot.
- Taste and add some seasoning—salt, pepper, poultry seasoning, sage, thyme, and/or ground celery.
- Bring to a simmer and cook until the vegetables are just cooked through.
- Add the turkey and simmer for 10 minutes.
- Next, add the gluten free noodles.
- Serve and enjoy!