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Turkey/Chicken Soup Recipe

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This recipe for Turkey/Chicken Soup is from Gauthier Family Recipes, 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:  
2 cups leftover turkey meat
¼ -½ cup fat drippings
¼- ½ cup flour (same amount)
1 cup celery, chopped
1 cup carrots, chopped
1 med onion, chopped
½-1 cup noodles, dry
8 cups water (or half water, half milk)
1-2 cups broccoli or any other frozen veg, chopped
Directions:
Directions:
In a large pot, melt your fat drippings. (The secret to a great soup is in the fat used to make the roux. The more drippings you can get from the roast, the better.) Add in the chopped aromatic veggies (onions, celery and carrots) and sauté gently 2-3 minutes until softened.

Now, add the same amount of flour as the fat used. It will stick to all the sauteed veggies but that’s what you want. Sauté gently for a minute or so. Then add your liquid: all water, all milk, or half of each depending on how creamy you want your soup to be. Add in any other veggies at this point and bring to a boil, then turn heat down and simmer for at least 10 minutes, stirring occasionally.

Add in your noodles and simmer for another 10 minutes or so depending on how long your noodles need to cook. Finally, turn off heat and cool for 15-20 minutes.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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