Ingredients
- 8 cups bone broth* see below to make your own from the carcass or chicken/turkey/vegetable stock
- 3 stalks celery
- 1 small onion, diced
- 3 small-medium carrots, sliced
- opt. mushrooms or other vegetables
- 5-6 sprigs fresh thyme or 1 tsp dried
- 2-3 Bay leaves
- 2 cloves garlic, minced
- 2 TBSP fresh parsley, chopped
- Salt & Pepper
- approx. 4 cups pulled turkey or chicken
- 1 package Wide Egg Noodles (Ingredients should be something like organic durum wheat semolina and eggs --nothing else!)
Instructions
Gather your ingredients.
Heat 1/2 cup of the broth in the bottom of your soup pot. Add once, carrots, celery, and any other vegetables. Sauté in the broth for 8-10 minutes or until tender. Add thyme, bay leaf, garlic, salt & pepper and cook another minute or two.
Pour in the stock or bone broth and bring to a boil, reduce heat and simmer 10-15 minutes.
Meanwhile cook the noodles in a separate pot –reduce the cooking time by 2 minutes. Shred, dice, or pull your turkey or chicken meat.
Remove the thyme sprigs and bay leaves, stir in the chicken or turkey and the parsley. Stir and simmer until the meat is warm and moist.
Turn off the heat and add the noodles. Stir –taste and add salt or pepper if necessary.
To serve: Sprinkle fresh ground pepper into the bottom of each bowl and add the soup. Serve with Nama Shoyu or soy sauce for added flavor if you like.
To make your own stock from a carcass:
- After you roast and enjoy your chicken or turkey, remove the meat from the bones and set aside.
- Place your carcass in a large stock pot.
- Add whatever vegetables you have: cabbage, onion, turnips, celery, carrots, garlic, leeks, etc.
- Fill your pot with water.
- Add 1 TBSP apple cider vinegar to help pull the collagen from the bones
- Add herbs such as thyme, bay leaf, sage, rosemary, parsley.
- Cook for a minimum off 4 hours and preferably 1-2 days (turning off to go to sleep or when you leave the house).
- Strain and reserve for the soup.