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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Turkey Frame Soup Recipe

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This recipe for Turkey Frame Soup is from Recipes From Hazel Cadle , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 meaty turkey frame
8 cups water
1 large onion quarted
1/2 teaspoon garlic salt


Chopped cooked turkey
1 16 ounce can diced tomatoes
1 tablespoon instant chicken bouillon granules
1 1/2 teaspoon dried oregano; basil; marjoram; or thyme crushed
1/4 teaspoon pepper
3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onions or rutabagas; or broccoli or cauliflower flowerets

1 1/2 cups medium egg noodles
Directions:
Directions:
1. Break turkey frame or cut in half with kitchen sheers. Place in Dutch oven or large pot. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 hours.

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

3. Return broth to Dutch oven or large pot. Stir in undrained tomatoes, bouillon granules, herbs, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes. Stir in noodles. Simmer 8 to 10 minutes more or till noodles are done and vegetables are crisp-tender. Stir in chopped turkey, heat through.
Number Of Servings:
Number Of Servings:
6

 

 

 

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