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|1 1/2 tsp||salt|
|1/4 tsp||poultry seasoning or sage|
|bones and trimmings from 1 turkey or 2 chickens|
|3 tsp||(or cubes) of chicken bouillon|
|1 1/2 qt||water|
|1/2||bag of noodles|
|3||medium carrots sliced|
|2||stalks of celery sliced|
|1||large onion chopped or sliced|
|1-2 tsp||dried parsley or 2 tbs chopped fresh parsley|
Oquawka, IL (pop. 1,371)
Member Since Aug 2011
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
In a large sauce pan, combine first 6 ingredients.
Simmer 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
Remove bones, cut off meat and return meat to broth.Discard the bones, and onion & celery (if done in the crockpot)
In 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)
Add the veggies and noodles to the broth, simmer covered 30 minutes; until the noodles and veggies are tender. Add dried parsley last 10 minutes.
If using fresh parsley use as a garnish and serve.
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