Turkey or Chicken Noodle Soup

Turkey or Chicken Noodle Soup
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Rating: 5
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Turkey or Chicken Noodle Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
  2. Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
  3. For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
  4. Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
  5. Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
  6. Simmer the soup until the potatoes and carrots are tender.
  7. Ladle into bowls and serve.
Recipe Notes

For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.

Shortcut: Mrs. Dash Seasoning.

This recipe for Turkey Noodle Soup is from Natasha's Kitchen.

Tamales

Tamales
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Votes: 0
Rating: 0
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These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the tip is listed in the Recipe Notes section.
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Tamales
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Votes: 0
Rating: 0
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Rate this recipe!
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These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the tip is listed in the Recipe Notes section.
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Ingredients
For the Filling
For the Dough
Servings: servings
Instructions
  1. Using a large, big enough to hold the pork loin, add about 3 inches of water and add the chili pods, onion, garlic, salt. Boil this for about 30 minutes, then remove to the chilies and 2 cups of the liquid from the pot and put in a bowl to cool.
  2. Place the pork loin in the same pot and add water to cover the meat. Bring to a boil then reduce to a simmer and cook for about 2-3 hours, until it can easily be shredded with two forks or with your hands. Remove the pot from the burner and leave the meat in the pot and let cool to room temperature.
  3. When the chilies and 2 cups of water is cooled, add both to a blender and blend until smooth, pour into bowl and stir in a pinch of salt. When the meat has cooled, remove that from the broth and drain for a few minutes, retain the broth in the pot, then place the meat in a large bowl and shred with two forks or your hands, then pour in half of the half of the chili mixture and mix that into the shredded meat, set aside.
  4. In another pot, bring some water to a boil and add the corn husks, reduce to a simmer for about an hour, this is to make the husks very soft.
  5. In a large mixing bowl, beat the lard with a tablespoon of the broth from the pot until fluffy. Combine the masa harina, baking powder, and salt, then stir that into the lard mixture, adding more broth as needed to form a spongy dough.
  6. Take one of the husks and pull some strands from it, each strand about an 1/8 inch wide, these will be used to tie each tamale.
  7. Place husk on your work surface, at the large end of the husk, spread some dough about 1/4 to 1/2 inch thick, keeping away from the edges and away from the tapered end, place one tablespoon of meat mixture on the dough in the center, then fold the sides of the husks towards the center to cover the filling, then fold the tapered end up and tie one of the strands around the tamale, then stand this up in your steamer, open end up, repeat to fill the steamer. Steam for an hour or until the husk easily pulls away from the tamale. Remove the husks from what you are going to serve and drizzle the remaining chili sauce over and top with sour cream.
Recipe Notes

I cannot price this other than the pork, some of the ingredients I have yet to see here although I was never looking for those items. For now I will say fair cost.

Tip: Rendering Lard.

Adapted from an internet recipe.