Turkey Frame Soup

By nancystrini

So good every time. Straight from the red-and-white checkered BH&G cookbook.

Ingredients

• 1 meaty turkey frame
• 8 cups water
• 1 large onion, quartered
• 1/2 t garlic powder
• Chopped cooked turkey
• 1 16 oz. can tomatoes, cut up
• 1-2 chicken bouillon cubes
• 1 1/2 t dried oregano, basil, marjoram, or thyme, crushed (I use a little of each and a little more than recipe calls for)
• 1/4 t pepper
• 3 cups (any combination) sliced celery, carrots, parsnips or mushrooms; chopped onions or rutabagas; or broccoli or cauliflower flowerets (mix it up, it really doesn't matter)
• 1 1/2 cups medium noodles (WAY optional - I never add)

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Break turkey frame or cut in half with kitchen shears. Place in large Dutch oven or kettle. Add water, onion, and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hours.

Remove turkey frame. When cool enough to handle, cut meat off bones and coarsely chop. Add add'l turkey to equal 2 cups (or more--whatever). Set meat aside and discard bones.

Stir in undrained tomatoes, bouillon, herbs, and pepper. Stir in vegetables. Return to boiling; reduce heat.

Cover and simmer for 15 minutes. Stir in noodles if you decide to add them, and simmer 8-10 minutes more until vegetables are crisp-tender and noodles are done. Stir in turkey, heat through.