This Christmas has been pretty great. Not only has it been the first time in many, many years that I have actually had Christmas Eve, Christmas day and Boxing Day off. But pretty much my entire direct family was in town, so that was pretty cool seeing everyone so close to Christmas. But now that it is post-Christmas, and we are all super stuffed with too many sweet baked goods, alcohol and turkey, it is time for the season of leftovers!

Every year, or more like whenever we have turkey, I take all the leftovers and make turkey noodle soup.  I kind of take my grandma and Nana’s and mom and dad’s way of making turkey broth and adjust accordingly. One major different thing that I do is I do not use celery. Umm, why you may ask? Because the boyfriend is allergic.  So instead of using celery like traditional broth soup is made, I use leeks, and it gives it an exciting taste.

 

What I love about always making broth is that I always freeze about half the broth, just in case any man colds happen throughout the year and I need to make noodle soup, stat, or add it into any other soups or dishes.

 

Freezing tips: I always use ziplock bags and measure how much is in each bag, I love to do a variety of the number of cups because every recipe is different. I than sharpie on the bag how many cups are in the bag. I then freeze them flat, so when I want to use it, it thaws fast! 

 

Below is how I make my turkey broth and how I make my Man Cold soup, (or just turkey noodle soup)

Turkey Broth: 

1 turkey carcass (from a roasted bird)

2 onions, cut into quarters

2 carrots, cut into chunks

1 big stalk of Leek, Sliced

1 bunch fresh parsley

4 cloves garlic, smashed (unpeeled)

1 tablespoon black peppercorns

1 teaspoon coriander seeds

2 bay leaves

Salt to taste

Method

Combine the carcass, onions, carrots, leek, garlic, peppercorns, coriander seeds and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium-low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle. Pour through a large strainer into a pot; discard the solids. Cool slightly, then separate and freeze, or make a turkey noodle soup (below)

 

“Man Cold Soup” AKA Turkey Noodle Soup 

6 cups of Turkey Broth

1 cup of uncooked egg noodles

1 cup  diced carrots

1/2 an onion chopped

1 cup of frozen peas

1/2 cup green beans

3 cups cubed cooked turkey

1 teaspoon oregano

Salt and pepper to taste

Optional: Parmesan Cheese Rind

 

Method: 

In a pot, add the broth then add noodles, the optional parmesan cheese rind, onions and carrots; cook for 4 minutes. Once they start to soften, add in the rest of the veggies and until the noodles and carrots are cooked. Add the beans, peas and cooked turkey until warm. Season with oregano, salt and pepper. Serve and enjoy.

 

 

Note: I add the parmesan cheese rind because it is naturally salty and tasty, so I don’t add much salt after that.