Strongbow Inn's Turkey Noodle Soup . . .


Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. (We used store-bought egg noodles).


SERVES 6 to 8   -   4 HOURS, 15 MINUTES



3 lb. turkey wings (about 5)

5 ribs celery (2 roughly chopped, 3 finely chopped)

2 medium yellow onions (1 roughly chopped, 1 finely chopped)

3 sprigs fresh thyme

2 bay leaves

1 large carrot, roughly chopped

114 cups flour

Kosher salt to taste

2 large eggs, beaten

4 tbsp. unsalted butter



In a large pot, combine wings, roughly chopped celery, roughly chopped onions, thyme, bay leaves, and carrots with 15 cups water. Bring to a boil; reduce heat to medium-low. Simmer, skimming fat, 3½ hours. Strain broth; set aside. Remove wings; pull off and shred meat; set aside. Discard skin and bones and remaining solids.


In a large bowl, stir together flour, 1 tsp. salt, eggs, and 3 tbsp. water to make a sticky dough. Transfer to a floured sheet of plastic wrap and wrap loosely; chill for 1 hour. Bring a large pot of salted water to a boil. Halve dough. On a floured cutting board, roll half the dough into a "-thick rectangle. Trim and discard edges. Cut dough into "-wide noodles. Repeat with remaining dough. Gently push noodles off the board into the water; boil until puffed and tender, 8–10 minutes. Drain.



Heat butter in a 4-quart saucepan over medium-high heat. Add remaining celery and onions; cook until soft, 8–10 minutes. Add broth; season with salt; boil. Stir in wing meat and noodles. Sprinkle with chopped parsley, if you like.


- Saveur Magazine