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 chicken or turkey noodle, so I'll start there. 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 or 2 pounds bone in chicken thighs 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. Roasted chicken carcus is also good, but thighs are moister.)
  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. (Optional) Strain the broth and reserve. I like to do this so I can saute in the next step.
  4. Add chopped garlic and pepper, to taste. Go easy on the salt. Until the noodles are added, you can simmer as long as you want and the flavors will build. So don't overdo it. I also add diced carrot and celery at this step. Other veggies work, too, whatever you like.
  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 a 1 pound bag of egg noodles. Simmer, stirring occasionally, until the noodles are done according to the package. Add water or broth if too thick.

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 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.
  • Turmeric adds a lot of flavor, color, and health benefits.
  • FInely minced jalapeno or some pepper flakes if you want some heat.

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.