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RECIPES/Soups
Easy to make delicious soup out of your leftovers and turkey.
Turkey Soup
INGREDIENTS
1 Turkey Carcass
1 Cup Sliced Leek
1 1/2 Cups Carrots sliced how you like
1 Cup Celery cut up
2 Medium Onions sliced and halved
2 Bay Leaves or 1 teaspoon chopped bay leaves
2 Tablespoons finely chopped Garlic
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon fresh Sage chopped
2 teaspoons fresh thyme chopped
Salt and Pepper to taste
Wide Egg Noodles
Instructions
Turkey Stock:

Submerge the leftover turkey carcass in a pan filled with water.
Add one Tablespoon Salt
Cover and boil a turkey for 3 hours at a medium boil
When finished boiling remove bones, skin and fat from pan, leaving turkey pieces. Careful to remove all tiny bones.

Soup:

Sautee Leek, Carrots, Celery, Garlic and Onion in the EVOO until just tender. Meanwhile, bring Turkey stock (with turkey pieces) to a boil. Add Bay Leaves, Sage and Thyme to the stock. Add the sautéed vegetables to the stock, boil for 10 minutes.

In a large pot, bring water to a boil. Boil egg noodles according to package. Add cooked noodles to each dish as the soup is served. This prevents the noodles from getting soggy. Enjoy!
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RECIPE FACTS

Servings: 8-10

Nutritional information per serving

No nutrition information available

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