| | Turkey Noodle Soup
Leftover cooked carcass from a 15 to 20 pound turkey
5 quarts of water
1 cup of chopped celery
1/2 cup of chopped celery leaves
1 cup of chopped onion
7 chicken bouillon cubes
1 tablespoon of salt
1/4 teaspoon of freshly ground black pepper
1 bay leaf
1/2 cup of chopped parsley
1 cup of fresh, frozen or canned peas
1 cup of sliced carrots
1 cup of cut green beans
4 cups (8 ozs.) of fine egg noodles
1/4 cup of butter or margarine
1/4 cup of all purpose flour
In a 8 quart kettle or Dutch Oven , place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling, lower heat, cover and simmer for 1 hour. Remove carcass and let cool.
Add parsley, peas, carrots and green beans to soup, heat to boiling, reduce heat and simmer 10 minutes until vegetables are just tender.
Remove meat from carcass, return pieces to soup. Discard bones.
Heat soup to boiling, add noodles, cook, uncovered, 10 minutes.
Melt butter in small frying pan, stir in flour. Cook over low heat, stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes. Makes 5 quarts |
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