Turkey Noodle Soup
The best turkey soup recipes are the ones that are passed down from generation to generation (like so many things!). This recipe came from my grandmother, as did many other recipes in our family, and I've never tasted one better. Neither will you - enjoy it with oyster crackers.
Cooking Time25 min
Ingredients
- leftover cooked turkey carcass from 15 to 20 pound bird
- 5 quarts water
- 1 cup chopped celery
- 1/2 cup chopped celery leaves
- 1 cup chopped onion
- 7 chicken bouillon cubes
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/2 cup chopped fresh parsley (see notes)
- 1 cup fresh or frozen peas
- 1 cup sliced carrots
- 1 cup cut green beans, fresh or frozen
- 4 cups (8 ounces) fine egg noodles
- 1/4 cup butter or margarine
- 1/4 cup flour
Instructions
- In an eight quart kettle or Dutch oven place turkey bones, water, celery, celery leaves, onion, bouillon, salt, pepper, and bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let cool.
- Add the parsley, pelas, carrots, and green beans.
- Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from carcass and return meat to soup pot.
- Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly, until the flour browns.
- Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes. Serve hot in large bowls. Makes 5 quarts.
