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Turkey Noodle Soup

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Turkey Broth

  • Leftover turkey with bones and meat
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • Water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Wash hands with warm, soapy water.
  2. If there is quite a bit of meat left on the turkey, remove most of it, leaving small pieces.
  3. Place turkey bones and meat into a large pot.
  4. Add water to cover. Heat to boiling then reduce heat and simmer for 1 hour.
  5. Add sliced carrots, celery, salt, and pepper. Simmer 30 more minutes.
  6. Remove turkey from the pot. Let it cool then remove any remaining meat from the bones.
  7. 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) 
  1. Wash hands with warm, soapy water.
  2. In a large pot combine the broth, turkey, vegetables, and seasonings.
  3. Bring to a boil, then reduce heat and cook 15 minutes.
  4. 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

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