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Turkey soup Recipe

   
 

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     Turkey soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   about 12
Preptime   4 hrs

Ingredients
1 turkey carcass
2 cups leftover turkey meat
1 cup chopped carrots (for stock)
1 cup chopped onion & celery (for stock)
2 tsp minced garlic
1 can stewed tomatoes
1 more cup thinly sliced carrots
1 more cup chopped celery & onion
10 peppercorns
 
2 bayleafs
1 tbs thyme
1 handful chopped parsley
3 TBS Penzeys turkey soup base (best) optional
or a few turkey or chicken soup cubes
pasta of choice (I like small thin noodles)
S&P

Instructions
Place carcass in (in one or two pieces) in large stock pot, add enough water to make up 3/4 of pot. Add stock vegetables, peppercorns, garlic, bay leafs, thyme and parsley. Bring to boil and simmer about 2 hours.
Strain broth into large bowl, let cool. Meanwhile strip carcass of any leftover good meat and add to leftover turkey to make at least 2 cups (or more). Discard carcass and solids. When broth has cooled a bit, skim off any fat from the surface. Return to stock pot.
Bring stock to a boil, add new vegetables including stewed tomatoes and parsley, break up any large tomato pieces, add soup base or bouillon cubes. Stir to dissolve, simmer until vegetables are tender. Add about 2 handfuls of small noodles. Cover and simmer about 5 minutes until tender depending on noodle choice. S&P to taste.
This recipe is very flexible, more or less of any vegetable can be added. Season as desired. I also added some Penzey's Mural of Flavors spice, or you can make up your own blend of spices.
Serving Suggestions
Serve with soup crackers, crusty bread or croutons


Originally Submitted
12/28/2010





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