Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup {gluten-free}

Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup | BoulderLocavore.com

Making stock from scratch is undoubtedly a labor of love.  And like love, there is nothing comparable to the layered flavors coming from hours of gently simmering the carcass of a turkey (or chicken) with simple vegetables and seasonings.  It’s worth the wait and purchased poultry stock will pale by comparison once you have made your own poultry stock.

We don’t let a holiday pass without eking out every last drop of the leftovers which always includes making stock.  It’s usually used immediately for soup but sometimes frozen to be used in the future, savoring the luscious flavors and memory of a meal well appreciated.  I added some unexpected ingredients to this particular stock recipe to brighten the flavor with crushed black peppercorn, some fresh herbs, a bit of fresh ginger and lemon.  It is a beautiful broth and a flavorful base for many different cooking projects.

Carrots, celery and onion are the holy trinity of stock making.  With these three items you'll get all the flavor you need ot make a beautiful, full flavored stock (along with water and your carcass or bones).

Carrots, celery and onion are the holy trinity of stock making. With these three items you’ll get all the flavor you need ot make a beautiful, full flavored stock (along with water and your carcass or bones).

I recently had a reader request for a Turkey Noodle Soup recipe, something most might automatically make with turkey leftovers.  Being gluten-free however and feeling the ‘right’ noodle for such a soup would have to be an egg noodle put me in full scavenger hunt mode.  In my eight years of being gluten-free I have not come across any gluten-free egg noodles but was determined to find some.  Much to my surprise (and eventual exuberance when tasting them prepared) I found some brown rice egg noodles (Tagliatelle) from Jovial pasta.  Jovial is an Italian brand I had not tried before and these noodles are fantastic.  They have a wonderful creamy consistency when prepared and were perfect for soup.  The discovery of these egg noodles have opened a new door for experimenting with noodles soups which I have not, to date, been able to do.

Jalapeno Turkey Noodle Soup side - BoulderLocavore.com #glutenfree

Always seeking to include something unexpected I added some jalapeno to this homemade Turkey Noodle Soup which brought some extra flavor and just a hint of heat.  My intent was not to blow anyone’s head off but to ‘take notice’!

 

Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup {gluten-free}

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Yield: 6 main dish servings or 8 side dish servings

This unexpected Homemade Turkey Stock dazzles with bright flavors of lemon, ginger, pepper and herbs. Simple to make and worth the long simmer for the well-rounded end flavors making a perfect base for any soup.

Jalapeno Turkey Noodle Soup is comfort food at its finest with the sultry earthy flavor of jalapeno and a bit of heat to compliment the leftover turkey and creamy noodles. Gluten-free depending on noodles used.

Ingredients

    Ingredients for Lemony Turkey Stock:
  • 1 tablespoon unsalted Butter
  • 1 Large Onion rough chopped
  • 3 celery stalks with leaves, rough chopped
  • 2 large carrots rough chopped
  • 3 large cloves garlic, rough chopped
  • Turkey carcass or bones
  • 2 teaspoons Black Pepper corns, crushed
  • 6 sprigs fresh Thyme
  • 1 bay leaf
  • 3/4 inch piece of fresh Ginger root, peeled and roughly cut into small pieces or sliced
  • 20 cups water or to cover turkey bones plus 2 inches
  • 1 small lemon sliced
  • Salt and Pepper to taste
  • Ingredients for Jalapeno Turkey Noodle Soup:
  • 1 large Jalapeno Chile Pepper (3 inches long), seeded and quartered vertically
  • 8 cups Homemade Turkey or Chicken Stock (or a combination)*
  • 1 tablespoon unsalted Butter
  • 3 small Carrots, peeled and sliced
  • 2 medium Celery stalks, sliced plus 1 teaspoon celery leaves chopped
  • 3 cups chopped turkey
  • 4 ½ ounces (dry weight) Egg Noodles (I used Jovial brand Gluten-Free Tagliatelle Egg Noodles)
  • Salt and Pepper to taste

Instructions

    Instructions for Lemony Turkey Stock:
  1. In a large stock pot (that can hold 20+ cups of water), melt the butter over medium high heat. Saute the onions, celery, celery leaves, carrots and garlic until onion begins to turn translucent.
  2. Add remaining ingredients and bring to a strong boil. Reduce heat and simmer for 2-3 hours until stock has reduced to 4-6 cups.
  3. Using a fine mesh sieve, strain the soup multiple times to remove all the vegetables, seasonings and bones. Refrigerate until use (up to 4 days) or freeze for future use. If desired, skim any fat after refrigeration before use.
  4. Tip for extra flavor: when I have the time, after preparing the stock I cover it and allow it to sit overnight in the refrigerator before straining the ingredients to bolster the flavor further.
  5. Instructions for Jalapeno Turkey Noodle Soup:
  6. In a large stock pot, add jalapeno pepper to the stock and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
  7. In a large skillet over medium high, melt butter. Add carrots, celery, celery leaves; sauté until vegetables begin to soften approximately 5 minutes.
  8. Add turkey to skillet and saute an additional 3 minutes. Add mixture to stock.
  9. Allow soup to simmer five minutes over medium-low heat. Add noodles and continue to simmer over medium heat until noodles are soft and cooked, an additional 10-15 minutes (note: if needed raise the heat to allow the soup to simmer more vigorously so noodles will fully cook). Remove jalapeno, salt and pepper to taste (if desired) and serve.
  10. NOTE: taste stock during the cooking process and remove the jalapeno pepper if the stock begins to become too spicy for your preference. Chile peppers can vary significantly in heat regardless of size; tasting the broth is the best guide.

Notes

*Store-bought Stock: if opting to make the soup with store-bought stock it will lack the depth of flavor achieved with homemade stock. To deepen the flavor, start with 12 cups of stock, add at a minimum of the onion, celery, celery leaves and carrots specified in the homemade stock recipe (if not all the herbs and spices too). Bring to a boil, allow to simmer until making 8 cups. Proceed with the soup recipe and season as needed.

Note: always use low sodium stock and do not salt until the end so as the stock reduces the saltiness does not become more dense.

http://boulderlocavore.com/2013/11/homemade-lemony-turkey-stock-and-jalapeno-turkey-noodle-soup-gluten-free.html

Jalapeno Turkey Noodle Soup #glutenfree - BoulderLocavore.com

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