Post Thanksgiving favorite made lectin-free with collagen-rich bone broth, organic carrots and celery, garlic, onion, and al dente hand-cut grain-free egg noodles.
Turkey noodle soup is really the reason I go through the process of cooking a turkey on Thanksgiving. I typically skip the leftovers and drop the carcass straight into a stock pot as soon as the guests leave.
For two days, the carcass simmers in a large stock pot with water, turmeric, bay leaves and salt until all the meat falls off and the bones come apart. Then I pour the broth into containers and make soup. I freeze whatever I don't use. All the meat goes into zipper bags. Some goes in the soup, and some is frozen for later.
You can tell if you've made your bone broth right if you refrigerate it and it forms a gelatin. That's all the collagen!
For me, less is more when it comes to turkey noodle soup. I like just garlic, onion, carrots, celery, turkey and homemade egg noodles. And of course it's all floating in the wonderful collagen-rich bone broth.
The end of November can get cold, and a hot bowl of soup is just the thing to warm you up. Let's get to the recipe.
The Recipe
Turkey Noodle Soup
1 T Olive Oil
1 T Cultured Butter or Ghee
2 Cloves Garlic minced
1/2 C Onions diced
1 1/2 C Carrots sliced
1 1/2 C Celery and Tops sliced
1/2 T Salt
1 t Pepper
1 lb Turkey Meat
5 C Turkey Bone Broth
Hand-cut Lectin Free Gourmet Egg Noodles
1/2 C Blanched Almond Flour
1/2 C Tapioca Flour
1 T Xanthan Gum
1/2 t Salt
1/2 T Olive Oil
2 Pastured Eggs
Instructions:
Step 1: Saute the Onions and Garlic
In a large enameled Dutch oven (I like Le Creuset), heat olive oil and butter on medium heat. Add the diced onions and minced garlic. Saute until very aromatic and onions are translucent.
Step 2: Saute Carrots and Celery
Add the carrots and celery. Stir until they are coated with oil. Let the veggies brown slightly and stir. Repeat for about 10 minutes. Add seasonings.
Step 3: Add Broth and Turkey
Shred the turkey into bite size pieces. Add 4 cups of turkey bone broth to the pot. As it heats up, the gelatinous broth will melt and turn to liquid. Add turkey meat. Bring to a boil and simmer until veggies are fork tender.
Step 4: Make Egg Noodles
In a food processor with a dough blade, pulse flours, salt, and xanthan gum a few times until blended. Drizzle in oil and pulse. Drop in the eggs and turn processor on. After about 15 seconds a dough ball should form. I live at high altitude, so your dough ball might be achieved with a little more flour or moisture adjustment. If you have dry crumbs, add a little water while the processor is on until a ball forms. If your mixture is wet, add a little more flour until a ball forms. Once your dough ball forms, turn off the processor. Pluck out the dough ball. Sprinkle more tapioca flour onto a clean surface. Form the dough into a rough cube with your hands. Place the dough cube on the floured surface and roll out into a rectangle about 14 inches by 6 inches. It should be about 1/10 inch thick. With a knife that has a blade at least as long as the dough sheet is wide, cut strips about 1/4 inch wide. Then make one long cut lengthwise down the middle that each noodle is about 3 inches long.
Drop in only the noodles you plan to serve now. Save the rest in a baggie. Boil for about two minutes or until they plump and float. The noodles are always best fresh and not after they've been soaking in the soup a long time. You can cook more noodles later as needed.
This pasta dough can also be cranked into lasagna sheets. I dial my pasta crank to a 3 for lasagna. Also if you have a pasta crank, you can speed up the process for soup noodles by using your fettuccini attachment.
I have the original Marcato Italian pasta crank from the 1980s which I inherited from my mom. They haven't changed a bit since then. And they are very affordable to buy. Honestly, it's the easiest way to make pasta. If you'd like to buy one on Amazon, here's the link to the one I love at a great price.
Ladle soup into bowls and serve with hot No-Egg California Country Gal sourdough rolls and butter.
Enjoy!