Sunday, November 6, 2011

{soups-salads-and-salad-dressings} Old-Fashioned Turkey Noodle Soup Recipe

 

Old-Fashioned Turkey Noodle Soup Recipe


Our home economists created this down-home soup so you can make the most of leftover turkey. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats.

This recipe is:

Healthy

Diabetic Friendly

 

    10 Servings
    Prep: 3-1/2 hours + chilling
    Cook: 45 min.


Ingredients


    BROTH:
    1 leftover turkey carcass (from a 12- to 14-pound turkey)
    2 cooked turkey wings, meat removed
    2 cooked turkey drumsticks, meat removed
    1 turkey neck bone
    1 medium unpeeled onion, cut into wedges
    2 small unpeeled carrots, cut into chunks
    6 to 8 garlic cloves, peeled
    4 quarts plus 1 cup cold water, divided

    SOUP:
    3 quarts water
    5 cups uncooked egg noodles
    2 cups diced carrots
    2 cups diced celery
    3 cups cubed cooked turkey
    1/4 cup minced fresh parsley
    2-1/2 teaspoons salt
    2 teaspoons dried thyme
    1 teaspoon pepper


Directions

    Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
    Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
    Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
    Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper. Yield: 10 servings (about 4 quarts).


Nutrition Facts: 1-1/2 cup equals 188 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 670 mg sodium, 17 g carbohydrate, 2 g fiber, 20 g protein.

 

Originally published as Old-Fashioned Turkey Noodle Soup in Light & Tasty October 2005, p28
 
 
 
 
 
 

             Beth Layman  :)


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