Thanksgiving Turkey Soup

By mamapig

Ingredients

• Leftover turkey
• Leftover gravy
• Leftover stuffing
• Leftover carcass from 18 lb. bird
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 large onions, sliced
• 1/2 tsp. Lawry's seasoned salt
• 2 tsp. Lawry's seasoned pepper
• 3 Tbs. instant minced onions
• 2 Tbs. dried parsley
• 2 1/2 tsp. granulated chicken bouillon
• 2 pounds fresh or frozen chopped mixed vegetables
• 2 cans chicken broth
• 1 lb. cooked egg noodles

Preparation

Step 1

Break up the carcass and put it back into the roasting pan with leftover turkey, stuffing, gravy, celery, carrots, onions, salt and pepper. Cover with water. Bake in preheated 300 degree oven for 5 to 6 hours. Remove from oven and strain out bones.

Strain out solids, and remove to a separate bowl. Flake some meat and return it back into the roasting pan. Add broth, dried onion, parsley, and bouillon. Stir and season to taste. Add frozen vegetables. Puree remaining solids, put in roasting pan, and mix well. Return to oven and bake another 30 t0 60 minutes, or until vegetables are tender. Add cooked noodles if desired.