Turkey Broth
- Leftover turkey with bones and meat
- 4 carrots, sliced
- 4 celery stalks, sliced
- Water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wash hands with warm, soapy water.
- If there is quite a bit of meat left on the turkey, remove most of it, leaving small pieces.
- Place turkey bones and meat into a large pot.
- Add water to cover. Heat to boiling then reduce heat and simmer for 1 hour.
- Add sliced carrots, celery, salt, and pepper. Simmer 30 more minutes.
- Remove turkey from the pot. Let it cool then remove any remaining meat from the bones.
- To make Turkey Noodle Soup, use 6 cups of broth and 1 1/2 cups turkey. Freeze any extra in 2-cup portions.
Turkey Noodle Soup
- 6 cups low-sodium broth
- 1 1/2 cups cooked turkey
- 2 cups uncooked egg noodles
- 1/2 pound carrots, shredded
- 1/2 c onion, chopped (optional)
- 2 stalks celery, diced
- 2 teaspoons parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Additional seasonings as desired (sage, rosemary, thyme, oregano)
- Wash hands with warm, soapy water.
- In a large pot combine the broth, turkey, vegetables, and seasonings.
- Bring to a boil, then reduce heat and cook 15 minutes.
- Add noodles and cook 15 more minutes, or until noodles are tender.
*If making the soup to freeze, leave out the noodles so they do not get mushy when the soup thaws. To prepare frozen soup, thaw and bring to a boil. Then add noodles.
Makes 8 servings