Friday, December 5, 2014

Two Turkey, Noodle Soups

The weekend after Thanksgiving is filled with leftovers. I like to stretch my leftovers even further. After the turkey has been devastated I pick off the remaining meat and put the skin and the bones in a big pot with some carrots and celery. I fill the pot up with water and boil it for about 4 hours. 

I then let it cool and strain it. I freeze the broth in baggies for future use. Now comes the fun part! Adding the ingredients to the broth.

The soup above is carrots, glass noodles and mint boiled until the noodles are soft. Then I add an egg and turn off the heat as soon as I see the egg white turn white. I stir in some slivered spinach, lime juice, and fish sauce. Top with a sprig of Thai basil.

For this one I used some bits of leftover turkey, carrots, celery, and corn noodles. Almost like chicken noodle soup! Add a bit of lemon juice to each bowl to brighten the flavor.

Be aware that if the broth has been boiled for over 3 hours, it may turn sort of gelatinous in the refrigerator. This is a good thing because you get all the healthy stuff from the bones that some people use as joint supplements.  

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