Turkey Veggie Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Get way to use up ALL of your leftover turkey! Ingredients:
2 onions, halved |
4 cloves |
3 celery ribs, chopped coarsely |
3 sprigs fresh parsley |
2 carrots, chopped coarsely |
2 bay leaves |
3 garlic cloves, smashed |
2 chicken bouillon cubes |
6 -8 peppercorns |
1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary |
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme |
1/2 teaspoon dried basil or 1 tablespoon fresh basil |
1/2 teaspoon dried sage or 1 tablespoon fresh sage |
1/2 teaspoon dried savory or 1 tablespoon fresh savory |
1/2 teaspoon celery seed |
1 tablespoon vinegar |
3 1/2-4 quarts water |
1 turkey carcass |
1 -2 leek, chopped |
1 -2 stalk celery |
1 -2 carrot |
1 -2 cup frozen green beans |
egg noodles |
Directions:
1. Cook broth 2-3 hours. Strain and toss the veggies.
2. Saute the leeks, celery and carrots in 1 T butter until lightly cooked. Add 1-2 cup chopped turkey, veggies and noodles to soup. Cook 12-15 minutes and serve.
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