Turkey noodle soup

​leftover central and you’ve got 10 pounds of Turkey to contend with. Here’s my soup to help!

1: make your own broth to clean up the carcass first. It makes a world of difference. 

Turkey bones

6 quarts water

1 quartered onion

2 stalks celery 

1 large carrot

1/4 cup parsley 

1 tsp thyme

1 T poultry seasoning

2tbsp salt

Boil it up for 1-2 hours on simmer. Strain all but the broth, cool, then skim off the fat.

Ok, soup:

2-3cups chopped Turkey meat

1 diced onion

3 diced carrots

2 diced celery 

1 large diced parsnip

1/4 c minced parsley 

1 tsp thyme

1 tsp black pepper

1 tsp paprika

1 tsp cayenne

Salt to taste

Egg noodles

Sauté the veggies in about 2 T. Butter for 10 minutes. Add Turkey and herbs for another 5. Add 6 quarts of broth and bring to boil for 30 minutes. 

Add noodles and cook for 8 minutes. Reseason if needed and serve :-)