You won’t need this much turkey for the soup, relax.
It’s Christmas day, and I have a lot of left over turkey from last night. The first thing I do is debone whatever I have left of the bird, cutting the meat into cubes, and chucking it all into the fridge. Then the carcass goes into a big pot, just covered with water, and with some whole onions and one carrot, boiled and then simmered for an hour or two. Instant stock. Easy.
I’ve just deep cleaned my kitchen so I don’t want to do anymore massive cookouts today. Hence, chicken noodle soup.
The first time chicken noodle and I crossed paths was when I was only 11 or 12 years old. (And I refer to the American stuff; the Chinese one that my husband always thinks I’m referring to when I say chicken noodle is what I would actually call Chicken Soup Noodle. What! No. There’s no real rationale here.) There were days when Dad couldn’t pick me up on time because of work so I’d hang out with my friends in the safety of their American Embassy compound (school was in the same compound). We’d eventually get bored, and what better to do than eat. My friends would help to buy what I wanted from the commissary and of all things, I’d always choose instant chicken noodle which we’d warm up in the cafeteria’s microwave. Mmmm… msg goodness. This version tastes similar but ingredients-wise is miles better. Brings me back. 🙂
Chicken Noodle soup
Right, I used turkey left overs for this, but 'Turkey Noodle Soup' doesn't quite have the same ring, do it? Of course, the poultry is interchangeable, so feel free.
In a medium pot, melt the butter over medium heat, and add the garlic and sliced onion. Saute until it just begins to take on some colour, and are soft, about 7 minutes.
Add the flour, and cook, stirring for another minute. Add the stock, milk and cubed chicken (or, like me, left over turkey). Season with salt and pepper. Bring to the boil. (n.b. I forgot to add the flour before the stock, which would improve the flavour because the rawness gets cooked out of the flour first. But seriously, it's not the end of the world; here, I put it in along with the stock, as pictured.)
Add the pasta. I like to use something long, like spaghetti because it brings me back. Today I only had linguine, so linguine it is. Break into smaller lengths if using something long like me. I'd break it into quarter lengths.
Simmer til pasta is cooked (al dente, if you like). Serve hot in big bowls with some grated parmesan on top and extra freshly ground black pepper.