With cooler weather approaching and turkey season in full swing I’m satisfying my craving for a little home cooked soul food. Soups, stews, and roasts are now in regular meal plan rotation. I love recipes like this is because you can use up whatever vegetables you have in your fridge and the chicken or turkey leftovers in your freezer. I am partial to the more intense flavour that you get when using turkey stock, but you can use whatever you have on hand including vegetable stock.
Making your own chicken or turkey stock is easy and although it is a long process its not labor intensive. Simply strip your bird of all it’s meat after enjoying supper and place the bones and bits in a slow cooker with a couple of carrots, an onion, celery a sprig of thyme, a little rosemary, a few bay leaves and let simmer on low overnight. Don’t add salt. Toss the meat into a freezer bag and freeze for later. Once it’s simmered overnight you can freeze or use right away in soups and other recipes.
To make Chicken (or Turkey) Noodle Soup you will need:
- 7-8 cups chicken or turkey stock
- 2-3 carrots
- 1/2 Leek
- 2-3 celery stalks
- 1 cup cooked chicken or turkey cut or torn into small pieces
- 1/8 tsp pepper
- 1 tsp salt
- 1/8 tsp nutmeg
- 1 tsp Maggi or Soya sauce
- 1/2 head cauliflower
- up to 1 cup soup noodles (I like lots of noodles, but if you prefer a brothier soup use only 1/2 a cup)
Add the first 9 ingredients to a large pot, bring to a boil, reduce heat to med/low and let simmer for 15 minutes or until carrots are soft. Add in cauliflower and noodles and simmer another 10 minutes. Enjoy with fresh-baked bread or on its own.