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Turkey Noodle Soup Recipe

I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites.

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Turkey Noodle Soup Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 14 Servings

20 90 110

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles

Directions

Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 14 servings (3-1/2 quarts).

Nutritional Facts 1 cup equals 88 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 522 mg sodium, 8 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Turkey Noodle Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p23

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana