MORTON® SALT (13)
|EVERY FEW MINUTES|
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|TURKEY NOODLE SOUP|
Left-over cooked carcass from a 15-20 lb. turkey
5 qts. water
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
5 cloves garlic, minced
7 chicken bouillon cubes or turkey/chicken soup base
1 tsp. salt (more or less to taste)
1/4 tsp. ground black pepper
1 bay leaf
1/4 c. butter
1/2 c. chopped parsley
1 c. fresh, frozen or canned peas (optional)
1 c. sliced carrots
1 c. cut green beans (optional)
4 c. (8 ounces) fine egg noodles
1/4 c. all-purpose flour
In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, garlic, bouillon cubes, salt, pepper and bay leaf. (Note: We prefer low sodium soup base to bouillon cubes).
Heat to boiling, then lower heat; cover and simmer for 1 hour, adding thyme and carrots at the half way (30 minutes) point.
Remove carcass and let cool. Add parsley, peas, and green beans to soup. Heat to boiling - then reduce heat and simmer for 10 minutes or until vegetables are just tender.
Remove meat from carcass and return pieces to soup. Discard bones. Heat soup to boiling.
Add noodles and cook uncovered 10 minutes. Melt butter in small pan, add flour. Cook over low heat stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes.
Note: If you have any cooked turkey breast or white meat, add it to the soup during the final few minutes of cooking.
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