I make this soup after every holiday, we serve a turkey at. When my husband and I were dating, our first Thanksgiving at my brother's home, as we were clearing up the dishes and getting ready to head home, someone handed Ron a bag full of turkey bones and trimmings....he brought them to the car, wondering WHY were we taking home the garbage???? I smiled sweetly and said that's lunch tomorrow. Poor man! You should have seen his face, apparently the former wife only served soup out of a can. lol
1 1/2 tsp
poultry seasoning or sage
bones and trimmings from 1 turkey or 2 chickens
(or cubes) of chicken bouillon
1 1/2 qt
bag of noodles
medium carrots sliced
stalks of celery sliced
large onion chopped or sliced
dried parsley or 2 tbs chopped fresh parsley
1In a large sauce pan, combine first 6 ingredients.
2Simmer covered, 1 1/2 hours (you can also do this step in a crockpot over night or all day on low) if I do it in the crockpot I quarter an onion and add a couple of chunky pieces of celery and 4-5 peppercorns
3Remove bones, cut off meat and return meat to broth.Discard the bones, and onion & celery (if done in the crockpot)
4In a skillet with 1-2 T of EVOO add the sliced onion, carrots and celery, saute 3-5 min until tender crisp (this step can be skipped, but it REALLY improves the flavor of the veggies)
5Add the veggies and noodles to the broth, simmer covered 30 minutes; until the noodles and veggies are tender. Add dried parsley last 10 minutes.
6If using fresh parsley use as a garnish and serve.
About this Recipe
Course/Dish: Turkey Soups