Turkey Noodle Soup
That turkey carcass leftover from your holiday meal is treasure, not trash! The frame from your turkey (or chicken) makes rich, delicious broth that is perfect for turkey noodle soup.
Servings per Recipe: 4 servings
Calories per Serving: 699
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Ingredients
- leftover turkey carcass, including skin if available
- water to cover, about 8 cups
- 2 cups leftover turkey, shredded or chopped
- 2 cups frozen mixed vegetables, or leftover vegetables you have on hand
- 1 can diced tomatoes, drained
- salt and pepper, or other seasonings to taste
- 1 bag frozen egg noodles
Instructions
- Place turkey frame and skin in slow cooker; cover with water and simmer on low overnight.
- In the morning, strain then broth, then refrigerate broth until fat rises to the top and hardens. Discard fat.
- Place broth in a large soup pot.
- Add chopped leftover turkey, mixed vegetables, tomatoes, and salt and pepper.
- Simmer for 30 minutes.
- Add frozen egg noodles and cook about 25 minutes or until done (if using dry egg noodles, adjust cooking time as per instructions on bag).
- Serve immediately.
Nutrition
Calories: 699cal | Carbohydrates: 106g | Protein: 39g | Fat: 6g | Sodium: 2009mg | Fiber: 7g | Sugar: 5g
