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Homemade Turkey/Chicken Soup Recipe

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This recipe for Homemade Turkey/Chicken Soup, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Vilcone


1 turkey or chicken carcass
2 qrts. of water
1 tsp. Salt
Fresh cracked pepper
2 onions, 1 quartered and 1 chopped
4 large stalks celery, 2 chopped, 2 sliced
2 large carrots, sliced
1 tsp. thyme
1 T. parsley
Noodles or Spaetzle

Place chicken or turkey carcass in cold water, add salt, pepper, quartered onion and 2 celery stalks, cut in large pieces. Bring to a boil uncovered over medium heat and turn down heat and simmer for about 2 to 3 hours. Strain through a colander into a larger pot, retaining all broth. Discard onion and celery pieces, allow bones to cool and pick off any meat from bones and return to broth. At this point you can refrigerate broth overnight and skim fat off top or you can proceed to make soup imediately.

To make soup:
Bring broth to boil over medium heat, then turn down heat and simmer. While simmering, add chopped onion, sliced celery and sliced carrots, thyme, parsley flakes. Check for seasonings and adjust with salt and pepper, if needed. If broth is too rich, add a little water. Another tip -- If you feel it is not rich enough, you add a can or jar of chicken or turkey gravy. Simmer until vegetables are tender and add 1/2 lb. of good quality noodles or make spaetzle (see recipe below). Cook until noodles or spaetzle are tender and serve.

2 eggs 1/2 tsp. salt
1-1/2 C. flour small grating of nutmeg
1/2 C. water
1/4 tsp. baking powder
Mix all dry ingredients together in shallow dish. Make a well in the center and put the slightly beaten eggs and the water into the well and mix with a fork until all dry ingredients are incorporated. It will be sticky. The soup needs to be simmering as you add them. To add them, drop small amounts of dough (small amount on tip of teaspoon) into broth. You can also do it June's way -- she put the dough on a small plate (saucer size) and tipped the plate and cut the dough in small pieces with a knife as she held it over the broth. Spaetzle are small dumplings and should be very light and delicate. Taste one and if too heavy, add more water to the dough. They only cook a few minutes. As you are adding to broth, occasionally stir the broth and avoid droping them on top of each other.

Personal Notes:
Personal Notes:
Homemade chicken or turkey soup really does help cure colds and/or flu. Plus it's a shame to just throw good chicken or turkey bones away.




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