I was given the turkey carcass from last night’s fellowship dinner at Church. So tonight I am making turkey soup. With homemade noodles.

I have cooked the carcass in a big pot of water with some carrots, celery and onion for flavor and a splash of apple cider vinegar to help the bones release minerals.  No, the soup won’t taste vinegary, I don’t use that much just a ‘glug’ from the bottle.

After it has simmered all day, it’s ready to make soup. I strain the broth out. What I don’t use tonight will be pressured canned or put in the freezer for later. It will develop a wonderful jelly like layer over the top of the liquid. That jelly is filled with protein and nutrition. Its great for simple lunches and recipes both.

Then I pick the meat off the cooked bones and set it aside. I save the cooked veggies for lunch tomorrow.

In a smaller pot I put enough broth for tonight’s soup.  Just about 8 cups or so. Then I add some meat, about 1/4 cup per cup of soup so about 2 cups of meat in this pot. Next I add chopped carrots, chopped celery and a diced potato. I just eye-ball the amounts. You don’t need to add the potato, but it makes the soup heartier.

Now add some salt and black pepper to taste.

Once the potatoes are about done, and it won’t take long because they’re diced, I add the homemade noodles. I have some in the freezer from where I made them last week.

The noodles only take 10 minutes or less to cook. Taste the soup and add more salt and black pepper if needed.  This soup is so simple and satisfying, it doesn’t need a bunch of herbs or seasonings, it stands on it’s own.

The Noodles

I’ve been watching a lot of episodes of Pasta Grannies and learned that the flour I can buy here is not like their 00 flour.  So I ran some plain flour through my VitaMix and made a flour that is like powder, much like the Italian 00 flour. And oh my does it ever make great noodles!

I use 1 egg and a glug of olive oil for every cup of flour and a pinch of salt. I’m kind of big on glugs, aren’t I?  Mix it all up and knead til its smooth and soft, elastic.  Let it rest about 20 minutes before rolling out the noodles.

You can run it through a pasta roller or hand roll it with a rolling pin. I suggest you roll it out about 1/4 inch. I use my Kitchen Aid pasta roller.  Then you can roll it up and cut the noodles or use an old fashioned thingie like this pasta/noodle roller. That’s what I usually use.




Keep the noodles floured well and separate them to dry a little while before you cook them, maybe another 15 minutes.