Stuffed Noodle Soup Recipes

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STUFFED-NOODLE SOUP



Stuffed-Noodle Soup image

This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 whole chicken (about 3 pounds, liver and neck reserved)
3 large sprigs flat-leaf parsley, plus 1 tablespoon finely chopped
1 carrot, peeled and cut into 1-inch pieces
3 garlic cloves
10 black peppercorns, crushed
Coarse salt
1/4 cup freshly grated Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
1 large egg
All-purpose flour, for dusting
8 square wonton wrappers (3 1/2 inches), thawed if frozen

Steps:

  • Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
  • Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
  • Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
  • Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
  • Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
  • Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside.
  • Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
  • Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.

EASY NOODLE STUFFING



Easy Noodle Stuffing image

Provided by Food Network

Number Of Ingredients 6

1 lb. bag of medium-wide noodles
1 large onion, diced
2 sticks butter
10 extra-large eggs
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.
  • Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.
  • Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.
  • Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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