Turkey Noodle Soup
Makes 5 quarts
Leftover cooked turkey carcass from 15 to 20 pound bird
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
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.
scrape meat from carcass and return meat to soup pot. Add liquid
Heat to boiling; add noodles and cook uncovered for
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.