Turkey, Vegetable and Pasta Soup

This week I have decided to re-post some old favorites that you can use as either a Side Dish for your Thanksgiving meal or a way to use up leftovers! Enjoy!

If you know me, you know that I am a soup beast. I make soup just about weekly in the Fall and Winter months. I also love to make soup stock, it is just so much better than the stuff in the can or box. I still keep those around for emergencies.

Making soup for me is a 2 day affair, the first day simmering the bones, skin, herbs and veggies, then straining and letting it sit overnight so the fat floats to the top and I can remove it. One thing I learned long ago from Alton Brown was that you never let your stock come to a boil or it will get discolored, let it just bubble ever so lightly so you can barely see it. Your stock will be nice and clear.

Another great tip which I figured out on my own, is when adding pasta or rice to your soup (and you are planning on eating it at a later date), let it get barely al dente, then put your soup pot into the sink which you have filled with ice water. It will cool the soup down fast and your rice and pasta is less apt to overcook and get mushy when re-heated.

1 turkey frame and skin (I used a turkey breast)

turkey stock, enough to fill your pot after all the bones and veggies are added

6 carrots peeled and sliced

6 celery stalks sliced

1/2 onion diced

3 cups of diced turkey breast meat

1/2 box of pasta shape of your choice

Place the turkey stock into a soup pot and add the carrots, simmer on low till they are just beginning to get tender about 10 minutes

Add the onion, celery and simmer for another 10 minutes, then add your turkey meat

Simmer for another 10 minutes then add your pasta, cook per the directions till barely al dente

You can serve immediately or place into a sink full of ice water and chill it down fast and then refrigerate when it cools.