Turkey Noodle Soup

By Mike_67

This recipe works OK with just a remnant of a bone-in turkey breast of seven pounds or so

Ingredients

• 1 meaty turkey frame
• De-fatted drippings from oven-roasted turkey breast
• 8 cups water
• 1 large onion, quartered
• 1 teaspoon garlic salt
• Chopped, cooked turkey
• 2-14 1/2 ounce cans chopped tomatoes
• 8 oz. chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 tsp salt
• 2-3 stalks celery, sliced/diced
• 2 med to large carrots, sliced/diced
• 16 oz. sliced mushrooms
• 8 oz. thin Yolk-Free noodles

Details

Servings 6

Preparation

Step 1

Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven. Add water, onion and garlic salt. Bring to a boil; reduce heat. Cover and simmer for 1 ½ hours.

Remove turkey frame. When cool enough to handle, cut meat off bones and coarsely chop. Add additional turkey to equal 2 cups. Set meat aside. Discard bones. Strain broth through a sieve; discard solids.

Return broth to Dutch oven. Stir in undrained tomatoes, turkey drippings, chicken broth, herbs, salt and pepper. Stir in vegetables. Return to boiling and reduce heat. Cover and simmer for 15 minutes. Stir in noodles and simmer 8 to 10 minutes more or until noodles are tender and vegetables are cooked. Stir in turkey and heat through.