OLD-FASHIONED TURKEY NOODLE SOUP

Taste of Home's Fmily Favorite Pasta magazine p. 74.

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

BROTH:
1 1 12- to 14-pound carcass (from a 12- to 14-pound turkey)
2 2 2 cooked turkey wings, meat removed
2 2 2 cooked turkey drumsticks, meat removed
1 1 1 turkey neck bone
1 1 1 medium unpeeled onion, cut into wedges
2 2 2 small unpeeled carrots, cut into chunks
6 to 8 6 to 8 8 garlic cloves, peeled
4 4 1 quarts plus 1 cup cold water, divided
SOUP:
3 3 3 quarts water
5 5 5 cups uncooked egg noodles
2 2 2 cups diced carrots
2 2 2 cups diced celery
3 3 3 cups cubed cooked turkey
1/4 1/4 1/4 cup minced fresh parsley
2-1/2 2-1/2 2-1/2 teaspoons salt
2 2 2 teaspoons dried thyme
1 1 1 teaspoon pepper
Directions
15-in. 10-in. 1-in. 400° 1 bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
to 8-qt. 4 carcass, bones and vegetables to an 8-qt. soup kettle. Add 4 qts. cold water; set aside.
to to to 3-4 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.
● Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
to to fat from broth. Cover and bring to a boil. Reduce heat to a simmer.