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Leftover Turkey Soup 
Bones and trimmings from 1 turkey or 2 chickens 
12 cups water 
5 tablespoons vinegar 
6 cubes or teaspoons chicken bouillon 
3 teaspoons salt 
1/2 teaspoon poultry seasoning, sage, or Mrs. Dash Table Blend 
2 bay leaves 
3 medium carrots, sliced 
2 stalks celery, sliced 
2 medium onions, chopped 
2 cups noodles, cooked

In a large pot or Dutch oven, combine turkey bones (if necessary, break into smaller pieces) and trimmings with water. Add vinegar, bouillon, salt, poultry seasoning and bay leaves. Cover and simmer for 1-1/2 hours. You can also put this into a slow cooker and cook for 6 to 8 hours on low.
    Remove bones and, if desired, strain broth. Cut any meat from the bones and return meat to broth (I usually freeze it for later at this point).
    Add carrots, celery, and onions.  Cover and simmer 30 minutes or until vegetables are tender. Stir in noodles and serve.


Serves 6 to 8

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