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Turkey Noodle Soup

Submitted by: suzanne-mcminn on November 21, 2010
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Turkey Noodle Soup

Using your turkey bones for soup is a great way to be frugal, too, and get every last bit out of that turkey. It’s amazing how much meat still comes off the bone even after you’ve already taken what can be carved off. And once you chill the juices that came off your turkey when you roasted it, the fat solidifies at the top and is easily removed, leaving the good stuff. Make soup!

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Difficulty: Easy

Servings: 8-10

Prep Time: 30 minutes   Cook Time: 2 hours  


1 turkey carcass
2 cups turkey stock
4 cups water
2 to 3 cups vegetables of your choice (chopped celery, onion, carrots, and/or peas, green beans, diced potatoes)
1 clove minced garlic or 1/2 teaspoon garlic powder
1 teaspoon dried herbs of your choice (dill, basil, rosemary, or chives work well)
salt and pepper to taste
1/4 cup butter
1/4 cup flour
3 cups uncooked egg noodles


Bring turkey carcass with water and stock to a boil then cover and simmer one hour. Strain and remove bones and any skin, leaving the meat. Add vegetables and seasonings. I like to add about 1/2 teaspoon crushed red pepper here, too. If your family really likes spicy, consider adding a chopped jalapeno! Spicy Turkey Noodle Soup! Yum!) Simmer for another hour. Enjoy the fantastic aroma!

Melt the 1/4 cup butter in a small saucepan. Add 1/4 cup flour, and some extra pepper if you like. Stir and simmer to bubbling for a few minutes.

Spoon into your soup for thickening the broth. Add egg noodles; cover and simmer another 10 minutes.

Categories: Budget, Leftovers, Main Dish, Old-Fashioned, One Dish Meal, Poultry, Soups & Stews, Stocks

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