Use leftover turkey bones and all to create this heart-warming Turkey Noodle Soup. Your house will be filled with comforting aromas.
|1||Roasted carcass from Maple Leaf Prime® Whole – Canada A – Young Turkey|
|1||Onion, roughly chopped|
|2||Medium carrots, roughly chopped|
|2||Stalks celery, roughly chopped|
|1||Bunch parsley stems|
|TURKEY NOODLE SOUP:|
|1 tbsp||Vegetable oil|
|2||Small carrots, cut into coins and halved|
|2||Small stocks of celery, sliced|
|1/4 lb||Vermicelli noodles, broken into 1” (2.5 cm) pieces|
|3 cups||Chopped leftover roast turkey|
|2-3 tbsp||Chopped fresh herbs|
|2 cups||Frozen peas|
PLACE all of the ingredients into a large stockpot. Add enough cold water to just cover. Bring to simmer and allow the stock to simmer, uncovered for about 2 hours. Remove from heat and strain all of the solids from the broth. Pour liquid through a fine strainer. Reserve the broth and discard the solids.
TURKEY NOODLE SOUP:
HEAT oil in a large pot. Add onions, carrots and celery. Cook for 1-2 minutes. Pour in 8-10 cups of turkey broth. Bring to a boil and add noodles. Cook for 7-9 minutes. Stir in turkey, herbs and peas. Return to a boil and it’s ready to serve!
Substitute rice for noodles.
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