Turkey Soup
Ingredients
The broth
-
1
unit
turkey carcass
-
1
unit
onion, peeled and quartered
-
2
units
carrots, peeled and cut into 3 inch pieces
-
3
stalks
celery with leaves, cut into 3 inch pieces
-
1
tablespoon
black peppercorns
-
3
sprigs
fresh parsley
-
3
sprigs
fresh thyme or 1 teaspoon dried thyme leaves
-
5
cloves
garlic
-
1
unit
bay leaf
-
2
teaspoons
salt
The soup
-
2
tablespoons
butter
-
1
medium
onion, diced
-
1
cup
carrots, peeled and sliced
-
¾
cup
celery, thinly sliced
-
2
teaspoons
garlic
-
4
cups
diced cooked turkey
-
1½
teaspoons
Italian seasoning
-
8
cups
turkey broth
-
8
ounces
egg noodles, uncooked
-
to taste
salt and black pepper
-
2
tablespoons
chopped parsley
Instructions
- Place the broth ingredients in a large pot and cover with cold water.
- Bring to a simmer over medium-low heat and cook for 3-4 hours, skimming the surface occasionally.
- Pour the broth through a fine sieve into a container.
- In a large pot, melt the butter over medium heat.
- Add the onions, carrots, and celery, cooking until softened.
- Stir in the garlic and cook for an additional 30 seconds.
- Add the diced turkey, Italian seasoning, and broth to the pot, seasoning with salt and pepper.
- Bring to a simmer and cook for 10-15 minutes until the vegetables are tender.
- Add the egg noodles and cook for another 10 minutes until the noodles are softened.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
8
Calories
182
Total fat
5g
Total carbohydrates
30g
Total protein
6g
Sodium
1516mg
Cholesterol
31mg
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