BONNIE'S TURKEY SOUP
The recipe is my own. The photo is from a free site to show you what it looks like.
- leftover turkey carcass or leftover turkey meat (no skin)
- quarts of water, or 2 quarts of broth if using just turkey meat
- cup chopped onion
- cup chopped carrot
- cup chopped celery
- teaspoon minced garlic
- tablespoons dried parsley
- teaspoon poultry seasoning
- teaspoon marjoram
- teaspoons salt, or to taste
- teaspoon black pepper
- teaspoon red pepper flakes
- bay leaves
- cup frozen peas
- tablespoons white wine
- package grandma's frozen noodles, or 2 cups of wide egg noodles.
How to Make BONNIE'S TURKEY SOUP
- 1MAKE THE SOUP STOCK FIRST:
Add garlic, parsley, poultry seasoning, salt, pepper, red pepper, and bay leaves to the kettle with the turkey carcass. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Leave broth in the kettle. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
- 2MAKE THE SOUP: Saute onion, carrot, celery in a large skillet until vegetables are tender, add the garlic. Add a splash of wine to the pan and transfer the veggies to the soup kettle into the stock. Bring the soup to a boil. Add the noodles and cook until almost tender, then add the reserved turkey and frozen peas. Simmer until noodles and peas are tender and serve.
- 3COOK'S TIP:
Grandma's noodles are our preference if they can be found. We get ours at Smith's or Walmart. Wide egg noodles are the second noodle choice. Corn dumplings may also be used instead of noodles. Enjoy!