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Tag Archives: noodle

Hearty Turkey/Chicken Noodle Soup

21 Nov Turkey/Chicken Noodle Soup

Every year, the festive holiday season makes it easier to make peace with the fact that the days are getting much shorter and nippier.  Despite being a cold weather wimp, I still love the holiday season.  From the pretty lights popping up on neighbors’ homes and in stores, to the beckoning aroma of warm spices everywhere…this time of year is truly beautiful.

Turkey/Chicken Noodle Soup

This Thanksgiving and Christmas also marks the first year our youngest child, now age 3, comprehends the meaning behind the holidays and participates wholly in the festivities.  He can join his older siblings in counting his own blessings this Thanksgiving, no prompts needed.  In fact, he may try to present a lengthy monologue at the dinner table.  In which case, some prompting will be needed.

Turkey/Chicken Noodle Soup

With Thanksgiving nearly upon us, Hubby has a very big bird resting in a savory brine at this very moment.  The kids are excited for the hourly countdown to their favorite kind of turkey feast with all the trimmings (and for their 4-day weekend off school.)    I am thankful to have the opportunity to make a delicious mess in the kitchen with my favorite people in the whole world.

Turkey/Chicken Noodle Soup

One of our favorite things to do with leftover turkey (or chicken) and its great carcass is to save it!  Keep that turkey carcass after your holiday meal, even if you aren’t planning to do anything with it for a few days.  You can wrap it up and freeze it until you’re ready to use it.  Then, on a chilly, stay-home kind of day, take those poultry bones out and make the best broth ever.  Ever.

Turkey/Chicken Noodle Soup

All the flavor from the carcass and turkey/chicken meat get super concentrated into the broth with a long, slow simmer.  It does take time to get that deeply flavorful broth.  Once the broth has reduced enough, your patience will be rewarded with the tastiest broth you’ve had.   From there, it’s all game.  😉  Add your favorite veggies, favorite noodles, and throw in the leftover turkey or chicken meat.

This is one of those healthy meals my kids devour faster than french fries.  They gobble this up with such comical speed that I have videotaped their noodle-soup-eating-frenzy for future viewing.

Enjoy this most comforting of comfort foods.  Happy Thanksgiving!  🙂

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RECIPE
(This recipe is one of approximates, so the amounts given are flexible.  Just don’t skimp on simmer time.)

INGREDIENTS

For the broth:
1 TB olive oil
2 carrots, peeled and coined
4 stalks celery, washed and sliced thin
2 onions, roughly chopped
4 garlic cloves, minced
2 bay leaves
1 tsp whole black peppercorns
1 roasted turkey/chicken carcass, with leftover meat attached

For the noodle soup:
leftover cooked turkey or chicken meat, shredded
1 lb carrots, peeled and coined
5-6 stalks celery, washed and sliced thin
1 onion, chopped
4 garlic cloves, minced
noodles of your choice
fine salt and fresh ground pepper, to taste

DIRECTIONS

For the Broth:  Put olive oil, onions, carrots, celery, and garlic in a very large stock pot. Saute on medium high until vegetables are soft.  Add turkey/chicken carcass, bay leaves, and peppercorns.  Add enough water to just cover entire carcass.  (Broth will be reduced down to half.  If you are using a chicken and want more broth, just add more water to begin with, knowing you’ll end up with half that amount.)

Bring stock pot to boil.  Turn heat to low, and simmer uncovered until liquid is reduced to half its original amount (approx. 2-3 hours, or however long it takes to reduce to half)  Once liquid is reduced to half, set aside carcass and skim oil or impurities off top of broth.  Strain the broth into the pot you want to use for the noodle soup.

For the Noodle Soup: Season strained broth with salt and pepper to taste.  Add carrots, celery, onions, and garlic.  Bring to boil. Cook until veggies are very tender.  Meanwhile, cook noodles in well-salted water in separate pot.  Drain noodles (do not rinse), and add to broth.  Add all leftover shredded meat, including meat collected from the carcass.

If needed, season with more salt/pepper to taste.  Enjoy!

Source:  Chew Out Loud

* Note:  This recipe is written for utilizing leftover roasted chicken or turkey.  If you want to make chicken noodle soup with an uncooked chicken, just make the broth with the whole chicken instead of the carcass only.  Remove giblets first.  When the chicken meat is cooked through, remove the chicken and separate the meat from the carcass.  Return the carcass to the broth and finish simmering.  Shred the meat and continue with recipe.

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Asian Glass Noodle Salad with Shrimp

19 Jul asian glass noodle salad

The sweltering mid-summer weather has many locals diving for cool bars and restaurants, shying away from the stove at home.  I’ve had my share of dining out during this month of record-breaking heat.  Last weekend, though, I decided we would beat the heat with a refreshing, cool meal.  Asian Glass Noodle Salad with Shrimp = cooling grub.

asian glass noodle salad

Asian Glass Noodle Salad – light, refreshing, cool summer meal

Versatile, super easy to make, and every flavorful bite refreshes you.  It’s hard to describe in mere words how good this noodle salad is.

asian glass noodle salad

Asian Glass Noodle Salad – perfect with a crisp, dry Riesling

This Asian glass noodle salad features fresh lettuce, julienne carrots, cucumbers, sprouts, tender shrimp, and scrumptious dressing over glass noodles (aka, Asian vermicelli.)  Pair it with a very dry, chilled Riesling.

asian glass noodle salad

Asian Glass Noodle Salad – shrimp can be swapped for any other proteins

The Asian dressing can be made ahead of time, stored, and used for this salad plus whatever other salads you want.
The shrimp can be subbed out for shredded chicken (try rotissere), thin sliced pork, or just eggs and more nuts if you want to go meatless.  Did I mention “versatile?”

Asian Glass Noodle Salad

Asian Glass Noodle Salad – you’ll eat more than you planned to

Yeah, you’ll go back for seconds.  You can afford to.  This noodle salad is healthy, packed with veggies and protein, and will so jive with your fitness goals.  But, be forewarned that it is not light on flavor!  In fact, the dressing is not for the faint of heart – dare I say, it might even seem strong at first, but be fearless!

Once you pour it over everything else, this is one of those mysteries that really come together amazingly as a finished product.  Trust the process and try it!   However, if the word “fish” puts you on the border of a panic attack, then you can go light on the fish sauce or omit it.  Disclaimer – if you do omit said fish sauce, the end result will be drastically altered – i.e., not as good.  Just keeping it real 🙂

RECIPE (4)

INGREDIENTS

For the Dressing:
4 garlic cloves, minced to tiny bits
4 TB fresh ginger, peeled, and minced finely
8 TB fish sauce (found in Asian aisle of most supermarkets)
3-4 TB  light soy sauce (I like Kikkoman)
Juice of 2 limes
8 TB water
4 TB sugar
3 tsp sesame oil (pure sesame oil, usually golden brown in color, found in Asian aisle)

For the Salad:
1/2 lb cooked small shrimp
6 oz dry glass noodles (sometimes called vermicelli or cellophane noodles, found in Asian aisles)
4 oz bean sprouts

1 small carrot, peel and julienne

1 small cucumber, peel and julienne

1/2 head romaine, shredded
2-3 TB chopped cashews, for garnish
scallions, thinly sliced, for garnish
chopped fresh cilantro, for garnish
Dashes sesame oil to prevent noodles from sticking

DIRECTIONS

Whisk all dressing ingredients together and blend well.  Set aside in fridge, and mix again before using.  Can pre-make this a day or two ahead of time, to keep in fridge.  Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles & salad.

Pre-soak dry noodles in large pot of water for 1 hour.  Once it’s pliable and softened, boil for 5 minutes (or according to package instructions).  Drain immediately, and rinse with cold water.  Work in a few dashes of sesame oil to prevent sticking.

Assemble all salad ingredients, except for chopped nuts, in large bowl.  Mix most of the dressing in.  Toss it together, blending dressing into the entire noodle salad.  Portion noodle salad onto individual plates, and sprinkle the rest of dressing on top of each plate.  Sprinkle on chopped cashews and cilantro for garnish.

Wine Pairing Note:  Perfect with a crisp, dry Riesling or Gewürztraminer

Source:  Chew Out Loud

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