This is only my third attempt at making home made soup. I've made beef noodle soup & chicken noodle soup. This is the first time I have tried it with turkey!!! I think this will be a hit any time of year!
1Take the turkey and place it on a VERY lightly greased baking sheet or small roasting pan. If possible, convection bake it at 350 degrees for one hour or until done. (Usually one hour works well.)
2In a medium to large pan, boil the potatoes. (While boiling them, you can either put in one of each of the bullion cubes to flavor the potatoes while boiling or simply put them in when cooking the noodles.)
3In a LARGE soup pot (dutch oven) when water is boiled, place in half to 3/4 of the package of noodles & one of each flavor bullion cubes...turn heat to low to slow cook the noodles. (Now is the time to put in all bullion cubes if you have not put any in during the potato cooking stage....DO NOT DRAIN THE NOODLES...the broth created from the bullion cubes is critical to the recipe!)
4While the noodles are boiling, dice the turkey & the onion. (Also the baby carrots if you choose to!)
5When the noodles are done, simply combine the celery, carrots, potatoes, peas, corn, onion, bacon bits, & Italian seasoning in with the noodles. Simmer on a low heat until soup is heated to your desired temperature and the flavors are all blended to your liking. (During this step, you could also put in some beef, chicken or turkey broth if you need more liquid for the soup.)