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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