Turkey Noodle Soup
Ingredients
- 6 cups low-sodium broth or homemade turkey broth (see below)
- 1 pound cooked turkey, shredded or diced into bite-sized pieces*
- 2 cups uncooked egg noodles
- 1/2 pound carrots, shredded
- 2 stalks celery, diced
- 2 teaspoons parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Wash hands with warm soapy water for 20 seconds.
- In a large saucepan combine the broth, turkey, and vegetables.
- 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.
Homemade Turkey Broth
Ingredients
- Leftover turkey with bones and meat
- 4 carrots, sliced
- 4 celery stalks, sliced
- 8-9 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Wash hands with warm soapy water for 20 seconds.
- 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 and bones from the pot. Let it cool then remove any remaining meat from the bones.
- Divide meat between 4 freezer-safe containers. Divide broth and vegetables between the containers. Freeze and use for soups and casseroles.
