|Yummy yummy goodness|
I made some of this the other day and I thought that it would be rather sweet of me, if I do say so myself, to share this family recipe with you. I am willing to bet that it becomes a hit in your house too. So here we go ~
You will need to begin with 64 ounces of stock. This can be accomplished one of two ways: homemade or store bought. I have done both and to be honest, I can't really tell that much of a difference between the two so it truly is a matter of choice.
Once you have your stock you can throw in a can of corn, add some celery seed for flavor, garlic salt and pepper to taste and let it simmer on the stove on lowish heat. I usually start this soup to simmer around 9 a.m. most days so when it gets to be noon I will add the chopped up turkey meat. This should be roughly a pound of meat. Let that simmer and infuse with all the fabulous flavors of the stock.
Now this next part is also a matter of preference. I do it completely differently than my mother and sometimes I even do it differently just because my husband likes it that way so I'll outline all the varieties and you can choose what works best for you. I take about 1/4 package of angel hair pasta and break it into thirds. My mother uses those teeny tiny "No Yokes" soup noodles. My husband likes those fatter soup noodles. Any of these varieties works well - but if it's me, I'm going short and skinny noodles. Generally the noodles need to cook on medium heat for about ten minutes, the fat ones take a bit longer.
There you have it, my Mama's Turkey Corn Soup. I am notorious for plainer foods so feel free to tweak it by adding actual chopped celery and carrots because they will add some unbelievable flavor layers to this soup.
I hope y'all enjoy it as much as my family and I do.