Turkey Frame Soup

A leftover meaty turkey frame provides the base for this delicious noodle soup recipe.

Turkey Frame Soup
1 3/4 cups
about 11 cups
30 mins
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  • 1 meaty turkey frame
  • 8 cups water
  • 2 large onions, quartered
  • 1 cup sliced celery (2 stalks)
  • 1 tablespoon instant chicken bouillon granules
  • 3 cloves garlic, minced
  • Chopped cooked turkey
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
  • 1/4 teaspoon black pepper
  • 3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli or cauliflower florets
  • 1 1/2 cups dried medium noodles
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Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside.
Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer, uncovered, for 8 to 10 minutes more or until noodles are tender but still firm and vegetables are tender. Stir in turkey; heat through.
Makes 6 servings (about 11 cups)

nutrition information

Per Serving: cal. (kcal) 182, Fat, total (g) 4, chol. (mg) 52, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 20, vit. A (IU) 2624, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 608, Potassium (mg) 371, calcium (mg) 81, iron (mg) 2, Vegetables () 1, Starch () 1, Very Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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