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Turkey Soup Recipe

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This recipe for Turkey Soup, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pretti
Added: Thursday, January 1, 2009


Turkey Carcass from Thanksgiving (not completely stripped), any remaining skin, or odds and ends
1/2 onion
2 carrots whole
4 carrots sliced
2 celery sticks
1/4 cup celery greens/tops cut up
2 bay leaves
poultry seasoning
salt and pepper to taste
left over mashed potatoes
left over gravy
left over stuffing
left over turkey
1 c. frozen baby peas
3/4 package extra large egg noodles
chicken bouillon powder or cubes

Place carcass, whole carrots, celery and tops, bay leaves, in very large pot, fill about 3/4 full of water. Toss in some salt, pepper, poultry seasoning, sage and other seasonings that are compatible. Simmer until meat is falling off bone and water has been flavored into broth (1-2 hours). Strain broth and set aside chicken carcass. Strip chicken carcass of any edible meat and return to broth. Add in sliced carrots, peas, left over mashed potatoes, gravy, stuffing and turkey. Season to taste with salt, pepper and chicken bouillon. Add noodles and cook until vegetables and noodles are tender.

Personal Notes:
Personal Notes:
This is not an exact science. I usually make sure the turkey is not carved to death, leaving plenty of meat on it. I double bag the carcass in plastic and throw in freezer. We enjoy the other left overs for a few days, then whatever gravy, stuffing and mashed potatoes remain, I throw them in a baggy and toss it into the freezer as well.




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