Turkey Noodle Soup (with homemade egg noodles)

I made a turkey for our Christmas dinner and I was excited to have the carcass from the turkey. I have been wanting to make some soup with homemade noodles. Cooking the turkey carcass make a delicious base for soup. I like to throw in some chopped onion, celery and carrots to add to the flavor. I remember my mom doing this when I was a kid; she would make a huge kettle of soup and we all enjoyed this tasty treat.

I was talking to my mom about her homemade noodles over the holidays. She said that she had learned to make the noodles from her mom when she was a young girl. I have been making my own noodles for years now and I find that the store bought noodles just don't compare to the homemade noodles. The texture of the homemade noodles has more body and flavor than the ones that you buy.

Now don't worry if you don't have a pasta maker, you really don't need to have one when it comes to making these egg noodles for a soup. The one thing that you will need and I think most people have is a rolling pin. I try to roll out my noodles as thin as possible. When it comes to cutting the noodles you could use a pairing knife, but I have found something that works better than a knife. The thing that I found that works quite well is a pizza cutter. It is quick and simple to cut noodles with this.

Turkey Noodle Soup (with homemade egg noodles)
1 turkey carcass
2 cups of chopped left over turkey
1 cup chopped celery
1/2 cup chopped carrots
2 medium or 1 large chopped onion
3 cubes of chicken bullion
1 teaspoon rosemary
1 bay leaf
Salt and pepper to taste

In a large kettle place the turkey carcass and cover with water (about 3 to 4 quarts). Simmer for about an hour and remove carcass. If you prefer strain the broth to make sure that all bones are removed. Add the turkey, bullion, celery, carrots, onion, rosemary, and bay leaf to the broth. Bring the broth with the vegetables and turkey to a boil and once boiling turn down to low and let simmer.
While the carcass is cooking prepare your egg noodles:
Egg Noodles
1 egg
5 egg yolks
3 tablespoons water
1 1/4 to 1 1/2 flour
Beat egg, egg yolks and water together until well beaten. Add 1 cup of flour to the egg mixture and mix well. Once the flour is mixed into the eggs, on a floured surface knead in enough flour to make a stiff dough (about 1/4 to 1/2 cup). The dough should no longer be sticky. Divide the dough into two disks. On a floured surface use a floured rolling pin and roll out as thin as possible. Let the dough dry for a while, about 1/2 hour. Once the dough has had time to dry a little take a pizza cutter and cut into noodles to desired size. (Remember that the noodles will expand once they are cooked, so you will want to take that into consideration when cutting).
In a kettle (about a 2 quart) bring water to a boil. Once the water is boiling drop about a 1/2 to 1 cup of noodles into the water bath, cook about 1 to 2 minutes. This will take off the excess flour before the noodles go into the soup. Add the noodles to soup. Add salt and pepper if more is needed at this time. Cook noodles until tender. Enjoy!

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