Turkey Frame Soup
A leftover meaty turkey frame provides the base for this delicious noodle soup recipe.
Prep Time:
30 mins
Total Time:
2 hrs 15 mins
Servings:
Makes 6 servings
Ingredients
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1 meaty turkey frame
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8 cups water
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2 large onions, quartered
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1 cup sliced celery (2 stalks)
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1 tablespoon instant chicken bouillon granules
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3 cloves garlic, minced
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Chopped cooked turkey
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1 14 1/2-ounce can diced tomatoes, undrained
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1-1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
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1/4 teaspoon black pepper
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3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or brocco
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1-1/2 cups dried medium noodles
Directions
1.
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.
2.
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.
3.
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.
4.
Makes 6 servings (about 11 cups)
Nutrition information
Calories 182, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 52 mg, Sodium 608 mg, Carbohydrate 17 g, Total Sugar 4 g, Fiber 2 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 8%, Iron 13%. Exchanges: Vegetable 1, Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
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