Turkey Noodle Soup

Recipe adapted for kosher, pastured cooking from Food52. Serves 8-10



  • onions, roughly chopped
  • carrots, peeled and cut into half-moons
  • stalks of celery, chopped
  • garlic cloves, minced
  • bay leaves
  • teaspoon whole black peppercorns
  • 1 Grow and Behold leftover roasted turkey carcass, with any leftover meat attached

Turkey Noodle Soup:

  • 3-4 cups of leftover shredded Grow and Behold turkey
  • 1lb carrots, peeled and cut into half-moons
  • garlic cloves, minced
  • stalks celery, chopped
  • onion, chopped
  • 1 package of dried pasta
  • Salt and pepper, to taste


  • Place the first 5 ingredients in a very large, heavy stock pot, and sauté with 2 TB oil, on medium high until the vegetables are soft. Add the bay leaves, whole peppercorns, and turkey carcass, along with enough water to just cover entire carcass.
  • Bring stock pot to boil, then turn heat to low, and simmer for around 2-3 hours. Then, set aside the carcass and skim any impurities and oil off of the top. Strain the broth into a separate large pot.
  • Season strained broth with salt and pepper to taste. Add carrots, celery, onions, and garlic. Bring to boil. Cook until the vegetables are very tender.
  • Meanwhile, in a separate pot, cook and drain the noodles, then add to the broth. Add the shredded meat to the pot, including any additional meat from the turkey carcass.

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