Turkey Noodle Soup

By 1martiniup

Ingredients

• 5 * 5 quarts water
• 1 * 1 cup celery, chopped
• 1/2 * 1/2 cup celery leaves, chopped
• 1 * 1 cup onion, chopped
• 7 * 7 chicken bouillon cubes
• 1 * 1 tablespoon salt
• 1/4 * 1/4 teaspoon black pepper, ground
• 1 * 1 bay leaf
• 1/2 * 1/2 cup fresh parsley, chopped (see notes)
• 1 * 1 cup fresh peas or frozen peas
• 1 * 1 cup carrot, sliced
• 1 * 1 cup cut green beans, fresh or frozen
• 1 * 1 cup mushrooms sliced
• 4 * 4 cups fine egg noodles (8 Oz)
• 1/4 * 1/4 cup butter or margarine
• 1/4 * 1/4 cup flour
• * turkey carcass, from a 15-20 pound turkey

Details

Servings 10

Preparation

Step 1

1.
In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
2.
Heat to boiling; reduce heat, cover and simmer for 1 hour.
3.
Remove the bones to a platter and let cool.
4.
Add the parsley through to green beans.
5.
Heat to boiling; reduce heat and simmer for 10 minutes.
6.
Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
7.
Melt butter in a small frying pan; stir in flour.
8.
Cook over low heat, stirring constantly, until the flour browns.
9.
Stir into boiling soup.
10.
When the soup returns to a boil; reduce heat and simmer for 5 minutes.
11.
Heat water to boiling; add noodles and cook uncovered for 10 minutes. Add a few noodles to each bowl freeze the rest of the soup.

On two makings, chicken was substituted for the turkey - and it turned out well.
To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.