This is the perfect way to use up that turkey carcass. It’s warm and comforting and exactly what you need to combat the excesses of the holiday!
1 turkey carcass
1 large onion, sliced
3 carrots, sliced
2 celery stalks, sliced
Water to cover
1 cup semolina flour
1/4 t salt, plus a sprinkle or two more
1/2 t olive oil
small bunch of parsley, chopped
salt and pepper to taste
First break the carcass up so it will fit in your pressure cooker
and add to pressure cooker with carrots, celery and water to cover
cover and bring up to pressure (high) for 30 minutes, then let it come down naturally. Let broth and vegetables cool, then remove meat and veggies
carefully remove bones and dice meat, place in a large pot with the broth and vegetables, adding additional chicken broth if needed to cover
bring the soup to a simmer, add the chopped parsley and salt and pepper to taste
at this point you can just add a handful of noodles, or for a little more investment of time, you can make homemade noodles. It really doesn’t take very long and the difference is simply amazing.
Put the flour and salt in a bowl and make a well in the middle
put the egg and olive oil in the well and mix thoroughly, turn out on a semolina covered board and knead until smooth, about 10 minutes
leave the dough on the work surface and cover with the bowl, let it sit for 20 minutes, then roll out like a pie crust
cut with a pizza cutter or sharp knife into strips
carefully add the noodles to the soup and cook until the noodles are al dente, just a few minutes (keep testing).
Served with a green salad and a glass of chardonnay for soup perfection!