Turkey Soup with Gluten-Free Noodles, Grandma-Style

 

When it comes to family, I know I'm lucky. My Grandma lived just four houses down from where I grew up. She was a huge part of our lives.

My sister and I spent a lot of time at her house, but strangely, some of the fondest memories I have are of when I was there sick. Mom was an elementary school teacher and Dad ran his own business, so it was hard for them to take days off when my sister and I weren't feeling well, so happily, off to Grandma's we'd go. 

 

There we'd get back-rubs, a comfy couch or bed to lounge on and heart-warming, make-you-feel-better food. (And that one-of-a-kind love that only a Grandma can give.)

You know how some people talk about making their food with love? That you can feel the love when you take a bite? Grandma had that down. Her chicken noodle soup was a warm hug from her strong and aged arms.

And like many Grandmas, her chicken noodle soup was her go-to when one of her kids was sick.

The soup was great, but the noodles were my favorite part. They were rustic and thick - almost dumpling-like; it was such a simple recipe that I remember it easily: one cup of flour, one egg, a little salt, oil and water. She'd knead the dough, roll it out and cut it into whatever shape she wanted.

And fortunately for me, they're easily made gluten-free (and with turkey, because that's what I had on hand this week). 

Gluten-Free Turkey Noodle Soup (with homemade gluten-free noodles)

For the stock:
1 turkey breast carcass (with some meat still left on the bones)
scrap vegetables (like celery leaves, carrot peels, onion peels)
salt, pepper, herbs you may like
water to cover

Place the turkey carcass in a large pot and cover with water. Add the scrap vegetables, salt, pepper and herbs. Bring to a boil, then reduce heat and let simmer, covered, for at least two hours (I've let it simmer for as long as five). Remove the carcass and any meat still on the bone (add the meat back to the stock) and take out the scrap vegetables.

For the soup:
4 carrots, peeled and sliced
4 stalks of celery, sliced

Meanwhile, bring the broth back to a boil and add the carrots and celery. (They should cook until fork tender, about ten minutes). Then...

For the noodles:
1/4 cup cornstarch
3/4 cup superfine brown rice flour (plus 2 tablespoons for flouring your work surface)
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon olive oil

Mix all of the dry ingredients together in a medium sized bowl; make a well in the center of the flour mixture and add egg, oil and water. With your hands, incorporate the wet ingredients into the dry until combined. Flour your working surface with the extra two tablespoons of flour and place dough on top. Roll out dough with a rolling pin until desired thickness (1/4 an inch is usually how I like mine). Cut into desired shape and add to boiling broth. Cook at boiling for three minutes. Eat!