Serves: 8
Prep.Time: About 1 hour
STOCK:
1 Roast Turkey Carcass, with some meat left
2 Carrots -- halved
2 ribs Celery -- halved
1 medium Onion, studded with 4 whole cloves
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Sage
5 quarts Turkey broth, Chicken Broth or Water
SOUP:
Reserved Turkey Stock
1 large Carrot -- thinly sliced
2 ribs Celery -- thinly sliced
1/2 cup coarsely chopped Onion
1/2 package Frozen Mixed vegetables -- unthawed
2 cups cubed cooked Turkey
4 cups uncooked Wide Egg Noodles
Salt and Pepper to taste, if needed
FOR THE STOCK: In a large kettle, place all ingredients; bring to a boil. Remove scum from surface; lower heat; partially cover; simmer over very low heat 3-4 hours. Strain stock into Dutch oven, pressing on carcass and vegetables to extract all juices; discard carcass and vegetables. Cover and refrigerate until cooled or overnight.
FOR THE SOUP: Skim and discard fat from surface of stock; bring stock to a boil; add carrots, celery, onion and frozen vegetables. Cover and simmer 30 minutes. Add turkey and noodles; adjust salt and pepper if needed; cover and simmer 8-10 minutes, or until noodles are cooked and vegetables are tender. (Soup can be thickened with some leftover giblet gravy, if desired.)
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved