Bone soup you wonder? Yes, bone soup has been in our family for years and years. My mother has made this soup since I was a kid, and because after one batch left me with a small turkey bone in my bite of soup, the soup was renamed.
For whatever reason, finding something foreign in my food will absolutely ruin a meal for me. Finding this small turkey bone was no different, since it turned me off of her soup for a good while, between my Dad, Brother and I we just changed the name to Bone Soup to give my mother a hard time. And it stuck.
Since then, I have never called turkey noodle soup, turkey noodle soup again. Now since getting married and living on a farm I always look forward to a having a turkey carcass in my kitchen just so I can make my Mom’s special bone soup–bone free of coarse!
I always work hard to not create waste, and I try very hard to not buy what I’m able to make, so of coarse I start my bone soup with homemade stock which comes from the carcass. Never get rid of bones! That is where the flavor comes from. I had the stock done last week before I headed out, but I didn’t get my soup made so the stock has been waiting in freezer for me to return.
- 1 turkey carcass
- 5 to 6 quarts of water or enough water to cover the carcass
- 4 ribs celery, cut into pieces
- 2 medium onions, quartered
- 3 cloves of garlic
- 2 teaspoons salt
- 1 tablespoon black peppercorns
- 4 bay leaves
- Place turkey carcass in a large stockpot. Add the celery, onions, garlic, water, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface.
- Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
- Use right away to make your Bone soup or store the broth in quart containers in the refrigerator for up to 2 days, in the freezer for up to 2 months or pressure can stock for up to a year.
Yesterday I finally got my soup on! Soup is so easy to whip up, so heartwarming, and cheap to make, which makes it even better. I make vats of it year round, but winter of coarse is the perfect time to be having hot soup warm you up after a cold day.
Bone soup is best served with warm bread in the winter, and a fresh garden salad in the summer so it is a very versatile soup.
- 5-6 Quarts Turkey Stock
- 1 cup carrot chopped
- 1 cup barley
- 1 tablespoon Thyme
- 1 teaspoon Rosemary
- 1 cup celery chopped
- 1 large onion chopped
- 1 tablespoon chicken flavored better than bouillon
- 3 cups potato chopped (parboiled)
- 16 ounces egg noodles (parboiled)
- 3 cups chopped turkey
- Salt & Pepper to taste
- Now, I do things a little different from most cooks and although it does make more dishes to clean up, I believe it's worth it. Because I really like to have the correct texture & shape to my potatoes & noodles. I parboil them separately then set them aside until the last 10 minutes of cooking.
- Bring your prepared stock to a low boil, adding thyme, rosemary, barley, chopped carrots, onions & celery. Lower to a simmer and cook until barley has puffed up and vegetables are tender. Stir in your tablespoon of chicken better than bouillon and check flavor.
- Finally stir in chopped turkey, parboiled potatoes & noodles cooking for 10 minutes or until potatoes are tender.
- Serve in large bowls with warm crusty bread.