Mugsie's making her very first homemade turkey soup.....and she has a question.............?!
I simmered the carcass for a long time, than put it in the frig over night.
Now I have spoon off that thin white layer on top. I heated the whole thing up and while waiting I chopped up my onions, carrots & celery.
I have strained the liquid back into the pan, now I will pick at the meat.
My question is how long do I cook the veggies before I add the noodles?
I was going to throw it all in and bring it to a boil while I pick at the meat.....
Am I on the right road?
Answers:
It's hard to give an absolute rule for how long to cook the vegetables, because a lot depends on what you consider "bite size". Quarter-inch cubes will cook almost as fast as the noodles will. Big hearty chunks can take up to 40 minutes.
Personally, I think that vegetables in turkey soup should err on the side of being softer. The dish isn't really a precise one, so you cook it to your taste. So I'll usually cut the carrots into quarter-inch slices and then cook them until they're soft, about 20 to 30 minutes, then add the noodles. But I don't really make a big deal out of getting there on time; if they simmer for 45 minutes it's just as well to me.
Once you add the noodles you shouldn't over cook it, because the noodles will turn to mush. So I would err on the side of getting the vegetables cooked all the way through, or nearly all the way through, before adding the noodles.
(Note that even the noodles are sort of forgiving. This is big, hearty egg noodles, and they'll tolerate a bit of abuse before falling apart.)
It sounds like you're on your way to an excellent turkey soup!
I add the noodles at the very end of cooking. Or you can boil the noodles separately from the soup and the add them when you are ready to serve. I found if I add them to soon. they overcook into the soup.
......and the best way to create a stock is to cook the carcass for a few hours with what is known as a mirpoix (which is nothing more than 50% onions, 25% carrots and 25% celery). Also season to taste. The reason for the long cook time is to draw collogen from the bones, that's what gives the stock its texture and body.
The problem with cooking chicken or turkey for a long time like that though is that it renders the meat flavorless so, have some set aside that hasn't been simmered. Then when you're done cooking, everything gets thrown away and you'll add the extra meat later.
Once the stock is done, strained and chilled, remove the fat from the top and reheat. When it comes to a boil, add the noodles and cook to desired doneness. When you're ready to serve, take some of the leftover turkey and put it in a bowl, pour the soup over it to warm it up. This keeps it from being overcooked and still has plenty of flavor.