 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This soup is hearty and flavorful. I use leftover turkey and the carcass to prepare this soupa little goes a long way.Margaret Shauers, Great Bend, Kansas Ingredients:
9 cups homemade turkey or chicken broth |
4 medium carrots, shredded |
3 celery ribs, sliced |
1 medium onion, chopped |
1 teaspoon rubbed sage |
1/2 teaspoon pepper |
3 whole cloves |
1 bay leaf |
2 cups diced cooked turkey |
1 cup uncooked macaroni |
1/4 cup chopped fresh parsley |
Directions:
1. In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag. Yield: 6 servings (3 quarts).
|
|