Turkey Noodle Soup Recipe

ingredients

Leftover cooked turkey carcass from 15 to 20 pound bird, (any size will do, the proportions are based on this size bird)
5 quarts water
1 cup chopped celery
1/2 cup chopped celery leaves
1 cup chopped onion
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1/2 cup chopped fresh parsley (see notes)
1 cup fresh or frozen peas
1 cup sliced carrots
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles
1/4 cup butter or margarine
1/4 cup flour

directions

In an eight quart kettle or Dutch oven place turkey bones, water through to and including the bay leaf in the ingredients list. Heat to boiling; reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let cool.

Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.

Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes.

Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes. Serve hot in large bowls - as if there were any other kind!

nutrition data

145 calories, 5 grams fat, 10 grams carbohydrates, 15 grams protein per cup.

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