TURKEY NOODLE SOUP
With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
Provided by Frank Butcher
Categories Poultry
Time 1h45m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 16
Steps:
- In an eight quart kettle or Dutch oven 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 c ool.
- 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 - as if there were any other kind! - Enjoy.
- Notes: I serve this with fresh French Bread and butter.
- I have used yellow beans and a mixture of both.
- Once I wound up using frozen mixed vegetables - and it was still good.
- On two makings, chicken was substituted for the turkey - and it turned out well.
- Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
- To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
- Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
- If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
Nutrition Facts : Calories 148.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 25.3, Sodium 1488.2, Carbohydrate 19.9, Fiber 2.7, Sugar 3.3, Protein 4.5
TURKEY NOODLE SOUP
Make and share this Turkey Noodle Soup recipe from Food.com.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 20m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
- Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
- Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
- Stir in parsley, adjust seasonings with salt and pepper; serve.
Nutrition Facts : Calories 100, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 20.6, Fiber 1.6, Sugar 1.8, Protein 3.4
TURKEY NOODLE SOUP MIX
A gift for the holiday season when there is usually a lot of leftover turkey meat!
Provided by Cassi
Categories Noodle Soup
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- In a small (1 pint), glass jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and noodles. Seal jar.
- Attach a card with the following instructions: Bring 8 cups water to boil in a large saucepan over high heat. Stir in jar of soup mix. Cover, reduce heat and simmer 15 minutes. Remove and discard bay leaf. Stir in 1 (10 ounce) package frozen mixed vegetables and 2 cups cooked, diced turkey meat. Cook 5 minutes more, or until vegetables and turkey are heated through and tender.
Nutrition Facts : Calories 33 calories, Carbohydrate 5.9 g, Cholesterol 2.8 mg, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 15.6 mg, Sugar 0.4 g
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