Turkey Noodle Soup Recipe (2024)

FAQs

How to spice up bland turkey soup? ›

If you make your own broth, you will not have bland turkey soup. You can also increase the flavor with extra salt or Italian seasoning. For a little heat try adding some cayenne pepper to taste.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Instead of filling your bird with stuffing, fill it with aromatics. (News flash: Cooking stuffing inside a turkey can be dangerous.) The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

What is the gelatinous stock in turkey soup? ›

Turkey stock will turn into a bit of a gel once it's been in the fridge due to the collagen that was formerly in the bones and skin of the turkey. The collagen (which is thought to have many health benefits) cooks out and ends up in the broth, but will turn into liquid once it's heated again.

➜ How to cook egg noodles

If you're going to use fresh noodles right away, always cook them before adding to the soup. Boil them separately in a pot of salted water for two minutes (photo 1). Drain the noodles and rinse with cold water (photo 2). That way, you stop the cooking process, and the noodles stay al dente.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

Oregano: If you want to give your soups a fresh, fragrant, Mediterranean kick, then oregano is the one for you. Oregano works especially well with tomato-based soups, creating a light and fragrant undertone. Cayenne Pepper: Perfect for a little heat, cayenne pepper introduces a warm, spicy depth to your soup.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

Ground black pepper or a pinch of red pepper flakes can add a hint of heat. Aromatics:Sautéing aromatic vegetables like onions, garlic, and celery before adding the broth can build a flavorful base. Consider adding ginger or lemongrass for an extra layer of taste.