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Turkey Noodle Soup Recipe - If you like homemade chicken noodle soup, you'll love this leftover turkey soup! Learn how to make leftover turkey noodle soup recipe now.
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Turkey Noodle Soup Recipe: https://www.pauladeen.com/recipe/the-ladys-chicken-noodle-soup/
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0:00
- Hey y'all.
0:02
I cooked a turkey.
0:03
You know what, I maybe cook a turkey twice a year,
0:06
Thanksgiving and another time of the year.
0:08
And we had so much left over
0:11
that I'm gonna take this turkey
0:14
and I'm gonna make chicken noodle soup,
0:15
because this is really just a big chicken.
0:20
(Paula laughs) Right Eddie?
0:22
So I did cut off Lulu some meat first,
0:26
because she does like her chicken.
0:30
So now I'm gonna take this whole bird, y'all,
0:36
and I'm just gonna stick it in my pot.
0:38
(pot clanging)
0:41
Press it down in there. (pot clanging)
0:45
And I'm gonna cover it with water.
0:48
(water cascading) And this recipe,
0:50
this recipe is on our website
0:53
and it's called The Lady and Son's Chicken Noodle Soup.
0:57
And I formulated this maybe 20 years ago.
1:00
Corrie, my niece, Bubba's daughter was sick
1:03
and she said, "Aunt Paula, I want you to
1:07
make a chicken noodle soup
1:08
that kind of tastes like Chick-fil-A".
1:11
I said, "Well I've never seen their soup,
1:12
but I'll sure try".
1:14
So I formulated this
1:17
and she said, "Well it's better".
1:20
(Paula laughs)
1:20
It's better than Chick-fil-A's.
1:23
So I'm gonna start by boiling this carcass
1:28
and I'm leaving the skin on
1:30
because I had a lot of seasoning in the skin.
1:34
And when this is done to my liking,
1:40
when I feel like I've got all the goody
1:42
out of this turkey as far as the flavors,
1:45
then I'll come through
1:47
and I'll take out the bones and the skin.
1:50
So right now we are going with that,
1:53
we're going with an onion.
1:58
And I cooked this turkey with...
2:01
Yeah, I have a bigger knife.
2:03
I cooked the turkey with onions in the cavity,
2:08
so we're gonna have a nice, nice onion flavor to it.
2:14
And Michael came in here
2:15
and made him a turkey sandwich with a thigh.
2:18
He loves dark meat.
2:20
So I'm even going put that good old bone back in there.
2:28
There we go. So easy.
2:33
And right now I'm just going to salt and pepper it.
2:38
And I'll come back in
2:42
when it's time to move to the next step
2:45
and show y'all what I do next.
2:49
You know, I think I'm gonna go ahead and add my bay leaves
2:54
and let that flavor get in there good
2:56
before I set this pot unto its own device.
3:04
So I got salt and pepper, bay leave
3:10
and let's see what I want.
3:17
I'm gonna go ahead and put some garlic powder in there.
3:22
I'm gonna be real generous with that.
3:25
So now it's ready for us to
3:32
give it it's bath. (Paula laughs)
3:35
Okay y'all, I probably let this simmer on low,
3:40
probably a couple of hours.
3:42
Now if you were using a chicken,
3:45
that wouldn't be necessary,
3:47
it wouldn't take nearly as long.
3:49
But I wanted to give this plenty of time to
3:55
get that good rich goodness out of that turkey.
4:01
I'm gonna let this cool
4:03
so I can pull it apart and I'll cut it into pieces.
4:07
But right now I'm gonna take my stock
4:10
and I'm gonna start putting my seasonings in it,
4:15
should it need some more.
4:17
But right now I'm going to put
4:18
about two tablespoons of Italian seasoning,
4:23
I just like the flavor
4:27
that that gives that pot of soup.
4:31
And these are the noodle that I'm gonna use.
4:36
You can use any kind of noodle you want,
4:38
but I kind of like this for chicken noon soup.
4:44
And then I'm gonna be adding my carrots
4:47
and my celery to this broth
4:49
and I'm just gonna let it keep simmering
4:52
while I'm picking a fight with that turkey.
4:56
(Paula laughs)
4:59
And it's gonna take me a while y'all.
5:02
But it's gonna be worth it.
5:04
While I'm letting my turkey cook, y'all,
5:11
I think I'm gonna go ahead and put my carrots in there.
5:14
Now I'm using these peeled,
5:18
cleaned carrots ready to go
5:21
so you can leave them in their whole.
5:24
But I'm gonna come in and just cut them right in half
5:29
so they fit on somebody's spoon.
5:35
So there we go. That'll get a chance
5:38
to pick up that nice Italian seasoning flavors.
5:45
So you can put as much or as little as you want
5:49
of your carrots.
5:51
To me, this is so much better
5:57
than bouillon cubes,
6:01
that wet base.
6:03
And this is just gonna reassure me that
6:09
I have got that rich chicken flavor.
6:11
This is made from roasted chicken.
6:14
So I'm gonna give it a nice dollop or two.
6:21
Now when you're using your wet bases,
6:25
unless you've bought
6:29
one with less salt,
6:31
you'll wanna be careful with your salt,
6:33
'cause this has salt in it.
6:35
So there we go.
6:36
Now I'm just gonna cut up me some celery
6:40
real quick like and throw that in.
6:44
And then
6:47
I'm going to start on that turkey picking,
6:52
picking that turkey.
6:54
Y'all, when I started the Bag Lady, gosh, 1989,
7:01
I would, bought eight chickens a day
7:07
and I could pick a chicken in my sleep. No lie.
7:13
(loud crunching)
7:14
I felt like all I did was cook and pick chickens.
7:19
(loud crunching)
7:26
So if you got folks that don't like celery,
7:29
you can certainly cut this in smaller pieces.
7:33
But I'm feeding all big folks
7:38
so they can live with this celery.
7:43
- You are cooking, Huh? - I am cooking.
7:47
Aunt Peggy just rode in on her Cadillac.
7:51
- I sure did. (Paula laughing)
7:52
And I want you to look at my new shoes.
7:54
Here. Do you think that that will kill my
7:56
(indistinct)? - Kind of naughty.
7:58
- You (indistinct) to it.
8:00
In these shoes though, I mean? - Yes.
8:02
And that's what I'm talking about.
8:03
- [Peggy] You can slide.
8:04
That's- - Yes.
8:05
And they'll come out from underneath you.
8:08
So I would say go back to your reliable tennis shoes.
8:13
(laughing)
8:17
Listen, I hear her coming with that walker,
8:19
I said, 'Uh-oh, I hear the Cadillac.
8:21
She's got it cranked up". (Paula laughs)
8:25
Yes, get out of those shoes as quick as you can Auntie.
8:30
Before you put another crack in your butt.
8:35
Right? (Paula laughs)
8:39
Okay, that's it. So I'm gonna simmer that
8:44
and start on picking the chicken.
8:47
Okie doke, I think some of it's cool enough.
8:51
So I'm gonna make sure that I take off any skin.
8:56
I don't want anybody getting a piece of skin in their soup,
9:02
or veins or anything like that, so.
9:10
And I'll remove all of that
9:11
and then I'll just start cutting away.
9:14
- [Peggy] And what you got cooking?
9:16
- Well I'm now picking the turkey.
9:18
Great, great. - Okay.
9:22
- I'm picking the turkey. - You just get
9:23
cleaning the bones, so you are-
9:25
- I'm cleaning the bones.
9:27
- [Peggy] Cut off the...
9:28
And when did you learn
9:29
how to know how to cut up a chicken?
9:31
Who taught you? - Well I guess grandma did.
9:36
I guess your mama taught me, my granny.
9:43
But you know,
9:44
people don't know how to cut up chickens anymore
9:47
because the grocery stores do it all for us.
9:52
- [Peggy] Well nobody taught me how to cut up one
9:55
and I still hadn't learned. - Uh-uh. You don't know how...
9:58
Well I was gonna say maybe it was you that taught me,
10:00
but if you say you never learned.
10:02
- No. - Wasn't you.
10:03
- [Peggy] I was the one that had to go to the grocery store
10:06
and buy the things.
10:07
- [Paula] And get them to cut it for you.
10:09
- [Peggy] Uh huh. Like Eddie,
10:11
are you gonna put us on the air?
10:13
(Paula laughs)
10:15
- [Paula] You gonna put us on air, Eddie?
10:18
- [Peggy] I think on the show, on her show.
10:20
- [Paula] You ain't gonna show us are you?
10:23
- Maybe. - Oh good.
10:25
(laughing)
10:28
- Oh, I'm telling you, I feel sorry for everybody
10:31
that don't have a great, great aunt Peggy.
10:35
- [Peggy] I'll tell y'all what, I feel sorry for myself.
10:38
(laughing)
10:40
- Well I don't, waste your sorrys on somebody else.
10:45
Because you in good shape.
10:49
- [Peggy] Well and I'm chewing on my tongue now, boy.
10:52
(laughing)
10:55
And that's the truth.
10:55
- I'm gonna get you a mouth guard for that.
10:59
- [Peggy] Well you might have to.
11:00
- I know, 'cause I tell you all the time,
11:02
"You biting you tongue". - Oh listen here,
11:05
I get down on my tongue.
11:08
- [Paula] That's a nervous habit you've had for,
11:11
ever since I was a little girl.
11:14
- Absolutely. - Y'all, this is looking good.
11:17
Look, that's a dark stock from that turkey.
11:21
And you see all the herbs on top of it?
11:23
That's from the herbs that I put on the turkey
11:27
to cook it with for starters.
11:30
So I'm bringing it back to a boil.
11:33
Now all this is kind of
11:36
your decision that you have to make
11:39
because nothing is really measured in this pot,
11:42
it's all done by eye and taste.
11:47
So I've got like four cups of noodles
11:52
and I'm gonna put them in
11:53
and I'm going cook them for about seven to nine minutes.
11:57
And I might shake a little bit more in there,
12:00
'cause that's a big pot of soup.
12:07
I'm certainly going have to share with folks
12:12
because it's going to be a pile.
12:15
So I'm gonna let that cook for,
12:20
I've said about nine or ten minutes
12:22
and then I'm going to put all my turkey meat
12:26
and I wish you would look at this pile of turkey meat
12:31
(indistinct) with.
12:33
That was a pile.
12:34
We didn't eat much off that turkey, did we Eddie?
12:38
You and me and Michael and Aunt Peggy,
12:40
we maybe had four or five turkey sandwiches off of it,
12:44
right? - Yeah. Yeah, that's it.
12:46
- And one meal.
12:49
Okay so I'm gonna,
12:53
while the pasta's cooking,
12:54
I'm gonna go in and...
12:57
Look this is the good dark meat off the turkey,
12:59
I love the dark meat. Love, love, love it.
13:09
And it really depends on, you know,
13:11
how thick you want your soup.
13:20
I'm gonna probably wish
13:21
I didn't put that second little shake of noodles in it,
13:24
'cause it looks like it's getting thick already.
13:26
And of course those noodles will double in size.
13:30
So you know what I might do with this one?
13:33
I might take this pile
13:36
and make us a chicken pot pie out of that,
13:38
or a turkey pot pie.
13:41
So give me about 10 minutes
13:44
and then I'm gonna show you
13:45
how I finish this wonderful soup off.
13:48
Hey y'all, I'm ready to finish up our chicken noodle soup
13:50
and I'm being entertained by Michael and Aunt Peggy,
13:54
they are having a deep conversation.
13:57
And Michael is telling her
13:59
how to beat the odds of everything.
14:01
So I'm chuckling over here.
14:04
- [Eddie] Well, hold on, I might want to go sit in on that.
14:07
- I'd grant you'd enjoy it, Eddie.
14:10
All right, now the way all this is optional.
14:13
Now I tasted my soup before I put the pasta in
14:17
to make sure my seasoning was right
14:20
and now I finish it off
14:22
with a little half and half
14:25
or heavy cream, whatever you have.
14:28
You know, it doesn't take a whole bunch.
14:31
But I just like to, I like the color it gives it.
14:37
So there you go.
14:40
And then
14:44
I sprinkle it with a little grated Parmesan cheese.
14:48
Ooh and that cheese is good on top.
14:51
Looks pretty good, doesn't it Eddie?
14:52
- [Eddie] Uh-huh, it sure does.
14:55
- All right, I'm gonna give it a little taste.
14:58
Where's my noodles?
15:02
I wound up putting...
15:04
Yeah, it worked out great, y'all.
15:07
With my noodles
15:12
it was a great guess.
15:22
We may have a little bowl of chicken noodle soup
15:25
as an appateaser before we have supper.
15:36
You know it's hot.
15:38
I might add a little cream to it
15:45
just to cool it down a little bit.
15:48
(indistinct background chattering)
15:52
- [Michael] Oh I like it.
15:54
It was long, it was pretty good.
15:57
- This is so good y'all, and so comforting.
16:03
Mm. - Can you get
16:04
real secure in that (indistinct) on Peggy's street.
16:07
- Wow. - I'm fitting to think so.
16:11
- And this is really not,
16:14
it's not hard to make at all, y'all.
16:16
It just takes time to cook your poultry and pick it.
16:22
But that's it. So delicious, so wonderful.
16:26
Look at that.
16:30
Now it depends on your little tongue
16:37
as to what you do.
16:39
If you like thick soup, if you like yours real thick,
16:43
then you may want to have less stock.
16:47
But I like, personally, I like when I'm eating soup
16:52
I wanna make sure I have plenty of stock.
16:57
I don't just reach down and get all the goods out of it,
16:59
I like it just like this. Mm.
17:05
It's Saturday afternoon and all's right with the world.
17:13
And I just took my penicillin.
17:15
(Paula laughing)
17:16
Y'all have a great night.
17:18
Love and best dishes, y'all.
17:23
Hey, y'all, it's Paula Deen.
17:25
Now, if you enjoyed this video, be sure to like it
17:29
and click the subscribe button as well as the notification
17:32
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17:36
Love and Best Dishes Y'all.
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