Soup. Reliable, comforting, unsexy soup. Why?
- It’s winter – don’t let the 45-degree weekend fool you, people. Twenty-degree temps will be back to kick your respective private areas starting today.
- You very likely have a cold. Or, as in my house, everyone has just passed the two-week mark of being Ebola-free, but could descend back into phlegm-hacking chaos at any moment.
- One pot, one cutting board. Minimal mess, quick cook time. Perfect weeknight meal.
- Soup is pretty hard to screw up. You literally can’t overcook it. Well, I mean, you COULD, but it’d take a lot of work. You’d probably have to pass out for an extended period of time. Most likely, your house will burn down before soup gets ruined. It’s foolproof!
- In spite of the fact that we’re two-plus weeks clear of Thanksgiving, you still have leftover turkey. That’s because, as Americans, we’re ingrained to believe that a 19-pound turkey won’t be enough food for six people. You also likely had someone double up on the veggie tray, so this will burn through some of your surplus carrots and celery.
But above and beyond all else, this soup is pretty effing good (side note: the Microsoft spell check recognizes “effing” as a word. What a time to be alive). It’s an original recipe, too, so I don’t need to waste your time letting you know what I changed, nor do I need to fawn over the original chef (…any more than I already do. Max high-fives Max!).
In an ideal world, I’d say use chicken stock, but I used bullion and it was just fine. You can use egg noodles if you’re really into the whole wide noodle thing, but I’ve never met a dish that didn’t do just fine with ramen noodles (including ramen noodles rolling solo). Lastly, if you don’t have any turkey left, try using a pound of rotisserie chicken. I need to check to see if anyone has ever made a soup with chicken and noodles first, but it should prolly work.
So there you go: use up some leftovers, get over your winter maladies, and have some tasty vittles.
And, as always, remember to garnish with a fried egg. Yes, the Egg Council has gotten to me too.
TURKEY RAMEN SOUP – By Max Date
Prep Time: 10 minutes / Cook Time: 30 minutes
1 tbsp. butter
2-3 medium carrots, chopped
2-3 celery stalked, chopped
1 small onion, chopped
1 tbsp. flour
1 tbsp. garlic, minced
1 lb. precooked turkey or chicken (preferably dark meat), roughly chopped
6 c. chicken stock/broth
¾ tsp. dried basil
¾ tsp. dried parsley
½ tsp. dried thyme
¼ tsp. cayenne powder
3 packages of ramen noodles, flavor packets discarded
4 fried eggs, for garnish
Sriracha, for garnish
Melt butter in stock pot or Dutch oven over medium heat. Add carrots, celery and onion and cook until softened, about 5-7 minutes. Add garlic and flour and cook for additional minute. Add chicken stock, meat, basil, parsley, thyme and cayenne. Increase heat to bring soup just to a boil, then reduce heat and allow to simmer an additional 5-10 minutes. Add ramen noodles and cook through, 3-5 minutes.
While the soup is cooking, fry four eggs. Ladle soup into serving bowls, and garnish with fried egg and Sriracha.