Turkey Noodle Soup

OK, this "recipe" is defiantly just guidelines. I've been making this for so long I can't really give exact detail. Making homemade soup is one of my favorite things. It's a mix and mingle of spices and ingredients and I like to start in the morning and tweak it all day.

I usually make turkey noodle, so I'll start there. See the Variations for chicken or beef. I'm not listing ingredients for this recipe as there are just too many options. Think of this recipe as Soup 101...

1. Take two leftover turkey legs and put in large pot (at least 5 qt.) Cover with water and boil for a few hours until the bones are clean or nearly clean. (For less dark meat, use a turkey carcus...but those are usually only available after a turkey dinner and you can buy turkey legs at the market.)
2. Let the broth cool enough that you can remove the bones and skin. Detach any meat still on the bones and put in the broth.
3. Add two packages onion soup mix, one large can of chicken broth, and enough water to mostly fill the pot.
4. Add garlic and pepper, to taste. Salt is optional; I avoid adding salt to everything but if you don't have any health issues and like salt, a little salt won't hurt. (One reason I use so much garlic is that I avoid using salt.)
5. Simmer all day, stirring occasionally. Taste the broth from time to time to see if you need to add a little something.
6. About 20 minutes before serving, add one 1 pound bag of egg noodles. Simmer, stirring occasionally.

Variations:

The basic recipe is just that, very basic. I wouldn't consider it a finished soup. It's just a spring board to play with. Here are some ideas to liven it up, though I do it differently every time so can't give you a specific recipe. A good homemade soup is a work of art and no two are alike.

Amount of additions will vary depending on how many additions you use. Use your best judgment and just keep the pot full. Make sure there's enough liquid for the noodles to absorb, though, or you'll end up with a pot of mush.

• Use 3 or 4 chicken breasts (bone in) for chicken noodle soup. 1 chicken breast and 3 or 4 legs are good for a combination of light and dark meat.
• Use about 2 pounds of cubed stewing beef for beef noodle soup. Instead of boiling bones, brown the beef and use at least two large cans of beef broth before adding water.
• 1 or 2 cups of diced celery
• 1 large onion, diced.
• 1 or 2 bell peppers (any color) diced
• 1 package sliced mushrooms
• Other spices I use: basil, oregano, Adobo (brand name; look in the Tex Mex section of your market), rosemary.

Spicing a soup isn't difficult, but it is a learned art so add gradually. It's easy to add but impossible to remove. I like to taste the broth, then sniff the available spices to decide what to add. Add a pinch or two at a time, stir, and simmer and taste again. Then add some more garlic.