Turkey Frame Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 meaty turkey frame
8 cups water
1 large onion, quartered
1/2 tsp. garlic salt
chopped, cooked turkey* (if needed)
1 (14½ oz.) can diced tomatoes
1tbsp. chicken bouillon granules
1½ tsp. dried marjoram, crushed
1/4 tsp. pepper
3 cups (any combination) sliced celery, carrots, chopped onion; parsnips or mushrooms; rutabaga or broccoli or cauliflower flowerets (basically anything you have on hand)
1½ cups medium noodles
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Directions: |
Directions:1. Break turkey frame in half. Place in LARGE pot. Add water, quartered onion and garlic salt. Bring to boil, reduce heat and cover; simmer 1½ hours. Remove turkey frame. When cool enough to handle, remove meat from bones and coarsely chop. *If necessary, add enough leftover turkey to equal 2 cups; set aside. Discard bones. Strain broth through a cheesecloth and skim fat.
2. Return broth to pot. Stir in undrained tomatoes, bouillon, herb and pepper. Stir in veggies. Return to boiling. Reduce heat, cover and simmer 15 minutes. Stir in uncooked noodles.** Simmer 8-10 minutes more until noodles are tender but still firm and veggies are crisp tender. Stir in turkey and heat through.
**I don't do the noodles in the soup anymore; I cook them separately and serve the soup over the noodles in each bowl. This avoids mushy noodles in the leftover soup which I usually end up freezing. |
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Number Of
Servings: |
Number Of
Servings:10 cups (approximately) |
Preparation
Time: |
Preparation
Time:A lot of work but worth it! |
Personal
Notes: |
Personal
Notes: This recipe is an adaptation/combination from the Gazette Newspaper and Better Homes and Gardens Cookbook. The amount of water is never enough to cover the turkey frame so I usually double the water and seasonings, but not necessarily the vegetables, because I like a lot of broth.
Another quick note: I make this a 2 day project! Step 1 the first day; step 2 the second day and it's a lot easier to skim fat from the cold broth.
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