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Old-Fashioned Turkey Noodle Soup


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  • Broth:
  • 1 leftover turkey carcass
  • 1 medium unpeeled onion; wedges
  • 2 unpeeled carrots, chunks
  • 6 - 8 garlic cloves, peeled
  • 4 qts plus 1 cup cold water, divided
  • Soup:
  • 12 cups water
  • 5 cups uncooked eg noodles
  • 2 cups diced carrots
  • 2 cups diced celery
  • 3 cups turkey, cubed
  • 1/4 cup minced fresh parsley
  • 2 1/2 tsp salt
  • 2 tsp dried thyme



Step 1

Place all broth ingredients in a roasting pan and bake uncovered at 400º for 1 hour, turning once. Transfer carcass bones and vegetables to an 8-qt kettle. Add 4 qts cold water and set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat, cover and simmer for 3-4 hours. Coll slightly. Strain broth, discard bones and vegetables. Set soup kettle in an ice-water bath until cooled, stirring occasionally, cover and refrigerate overnight.

Skim fat from broth. Cover and bring to a boil. Reduce heat to simmer. Meanwhile, in a dutch oven, bring 3 qts water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery, cook 5-7 minutes longer or until noodles and vegetables are tender. Drain, add to simmering broth. Add cubed turkey; heat through. Stir in parsley salt, thyme and pepper.

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