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Turkey Noodle Soup

  • Makes 5 quarts

  • Leftover cooked turkey carcass from 15 to 20 pound bird

  • Ingredients

    5 quarts water
    1 cup chopped celery
    1/2 cup chopped celery leaves
    1 cup chopped onion
    7 chicken bouillon cubes
    1 Tbsp salt
    1/4 tsp ground black pepper
    1 bay leaf
    1/2 cup chopped fresh parsley
    1 cup fresh or frozen peas
    1 cup sliced carrots
    1 cup cut green beans, fresh or frozen
    4 cups (8 oz) fine egg noodles
    1/4 cup butter or margarine
    1/4 cup flour


    In an eight quart pan place turkey bones, water down through to and including the bay leaf.
    Heat to boiling reduce heat,
    cover and simmer for 1 hour. Remove the bones to a platter and let cool.
    Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.
    Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
    Heat to boiling; add noodles and cook uncovered for 10 minutes.
    Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes.

  • Serve hot in large bowls.

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