Turkey Noodle Soup Recipe
I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites.
14 Servings
Prep: 20 min.
Cook: 1-1/2 hours
Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles
Directions
Place the first nine ingredients in a soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1 hour. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Add carrots, celery, potato, chopped onion and turnip if desired to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Turkey Noodle Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p23
Tip
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites.
14 Servings
Prep: 20 min.
Cook: 1-1/2 hours
Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles
Directions
Place the first nine ingredients in a soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1 hour. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Add carrots, celery, potato, chopped onion and turnip if desired to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Turkey Noodle Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p23
Tip
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (4) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment