Turkey Frame Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 meaty turkey frame
3 quarts water (12 cups)
1 onion, quartered
1 celery stalk with leafy greens, quartered
2 teaspoons salt
1 16-ounce tomatoes, cut up (frozen, canned, or fresh)
1 tablespoon chicken bouillon granules (if needed for flavor)
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/8 teaspoon black pepper
4 cups cut-up vegetables of choice ( examples: onion, celery, carrot, mushrooms,
corn, broccoli, peas)
1 1/2 cups uncooked medium noodles
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Directions: |
Directions:Place turkey frame in large Dutch oven (break or cut if needed to fit) with water, onion, celery and salt. Bring to boiling: reduce heat. Cover; simmer for 1 1/2 hours. Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to dutch oven. Stir in cut-up turkey meat, undrained tomatoes if using canned, bouillon granules, oregano, thyme and pepper. Stir in vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles; simmer uncovered for 8 to 10 minutes or until noodles are done. Season to taste with salt and pepper. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:Approx. 2 1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe is good after Thanksgiving or whenever you have a leftover chicken frame. I also add extra meat if available. The recipe can be tailored to your taste using rice instead of noodles and any vegetable of choice. Even better the next day.
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