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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites. Ingredients:
1 leftover turkey carcass (from a 12- to 14-pound turkey) |
3-1/2 quarts water |
4 chicken bouillon cubes |
1 large onion, halved |
4 whole peppercorns |
2 bay leaves |
1 teaspoon poultry seasoning |
1 teaspoon seasoned salt |
1/2 to 3/4 teaspoon pepper |
1 cup chopped carrots |
1 cup chopped celery |
1 medium potato, peeled and diced |
1/2 cup chopped onion |
1 medium turnip, peeled and diced, optional |
1 cup uncooked egg noodles |
Directions:
1. Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
3. Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 14 servings (3-1/2 quarts).
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