Hand-Torn Noodle Turkey Soup
- Makes4 to 6 servings
- Cook Time2¼ hours
- Active time plus cooling50 minutes active
Korean-style hand-torn noodles add rustic, dumpling-like bits to this robust turkey soup that makes the most of holiday leftovers. The noodles are easy to make, no mixer or rolling pin needed. We brown the turkey bones to create broth with deep flavor and color. (And if you saved the turkey neck and/or backbone, toss them into the pot, too.) You can pick meat off the simmered bones to add to the soup and/or use leftovers that were carved on Thanksgiving. A little Dijon mustard and turkey gravy—if you have any extra—are great flavor enhancers.
Don’t forget to partially cover the pot when simmering the broth. If left uncovered, too much liquid evaporates. However, if the pot is tightly covered, the broth will be weak and watery. Monitor the simmering and adjust the heat as needed to maintain steady but not vigorous bubbling.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.