More turkey leftovers? Imagine sitting at the table with a fire in the fireplace, a big bowl of turkey noodle soup, and a homemade yeast roll to dip in the broth. Oh, yeah!
- 1 turkey carcass – you could also use chicken
- 64 oz. Chicken Stock (reduced sodium)
- 1 heaping tablespoon of Reduced Sodium Chicken Bouillon.
- 1/2 large yellow Onion, minced
- 1 Celery stalk
- 2-3 tablespoons butter
- Small bag of Mixed Vegetables
- 1 tablespoon Parsley
- 1 Bay Leaf
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Sage
- 1 small bag of Egg Noodles
- In a large soup pot cover turkey with water and boil down until meat is pulling away from bone.
- Remove carcass from water and let it cool completely.
- Pick all the meat off the bones.
- You can either use the water from the turkey or use chicken stock for your soup base.
- Saute the minced onion and celery in the butter in the bottom of your soup pot.
- Add chicken stock, mixed veggies, parsley, bouillon, bay leaf, thyme, salt and pepper to taste.
- Simmer for one hour.
- Right before serving add desired amount of egg noodles and cook until noodles are soft.
- I like my soup thick enough to eat with a fork. If you want more broth in your soup use less noodles.
- Serve with hot biscuits and butter or crackers.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)