Turkey Noodle Soup
This is my go to comfort food. My I don't feel well, sick soup. This doesn't always have to be Turkey! I also use Cornish game hens and Chicken.
The base (Turkey, Chicken, Cornish game hens)
I only really know how to make this in mass quantity. I start in the morning. I like the large stock pot. Maybe 12-20 qts (I have used larger!)
- 1 small turkey (or you can use 2 cornish game hens / 1 chicken)
- Unsalted butter (Coconut Oil / Coconut Butter)
- Chicken stock (vegetable stock is good too and we use low sodium)
- Crushed Garlic
- Ground pepper
- Coconut salt
- I like using sweet Walla Walla onions (you don't have to put onions in it.)
- Seasoning of your choice (sometimes I like Thyme and Rosemary)
I start by filling the stock pot about 1/5th of the way with water. I pour in 2 containers of the stock. 1 cup unsalted butter or coconut butter. Place your thawed choice of bird in to the pot. Place the lid on the pot and let it cook on medium heat for about 2 hours. You can also place this in an oven at 300* for 4 hours. I like to check on the progress every hour. Make sure to stir up the juice and keep the bird wet. Now depending on how large of a batch of noodles you are planning on making, I suggest adding an extra container of stock. Once your bird is cooked thoroughly, pull ONLY the bird out of the stock pot.
- Let your bird cool. (I set it off to the side in a large mixing bowl. I let it cool just enough so I can handle the bird.)
- Once cooled, use your hands (gloved or seriously washed properly) and start peeling all the meat off of the bones. Once all the bones are removed, place all the meat in a separate bowl. Cover with tin foil and set to the side.
Noodles (egg noodles)
This is the part that gets tricky. This recipe is very simple but tedious.
- 6-12 egg yolks (Just depends on how big of a batch you plan on making)
- 2 whole eggs
- 6 cups Flour
- 2 tsp Salt (I like pink himalayan or coconut salt)
- 1 tbsp Garlic pepper
- 1/2 tbsp Ground pepper
- Standing mixer (use the dough hook and whisk)
- Crack the 2 eggs in to the standing mixer. (I use my kitchenaid)
- Use the Whisk attachment to whip your eggs. (Just whisk enough to mix)
- Now while you still have the whisk attachment on drop in 6 egg yolks.
- Whisk on low for 30 seconds.
- Now add the salt, garlic pepper, ground pepper and any other flavors you might like.
- Whisk for 30 more seconds.
- Now you are going to replace the whisk with the dough hook.
- Turn your standing mixer on low and slowly start mixing your flour in a 1/4 cup at a time.
- You want the dough to get thick, where it isn't sticking to the bowl and you can knead it in your hands. (I make it to a bread dough consistency)
- Once you have it at the right thickness place it on a large floured surface. Start kneading it with the flour. Once it balls up start rolling it out.
- I like to get it the size of a pizza crust about the thickness of fettuccine. Then I use a noodle cutter. slice all the dough up in long noodle form.
- This is the fun part! Go back to your Soup that you just made. Turn up the heat so it is almost boiling.
- You are going to start putting your noodles in the soup, 3 noodles at a time. drop them in, stir, repeat. You are going to do this until the stock pot has a perfect ratio of noodles and liquid. (I personally like to add as many noodles as I can)
- Once you have reached the perfect amount, place your lid on the pot and let it simmer for 10 minutes.
- Now, place all your meat in the pot. Place the lid on the pot and let simmer for another 10 minutes.
You now have the perfect soup! This is also great to freeze and save for a sick day!