November 23, 2012

Turkey Frame Soup

On the Menu Today~
Turkey Frame Soup

After Thanksgiving...
when most of the left-overs have been eaten,
the Black Friday shopping is over...
why not make a big batch of Turkey Frame Soup...

Everyone loves soup, and
turkey frame soup is our favorite~

Turkey Frame Soup

  • 1 left-over turkey frame (from a 14-20 lb. turkey)
  • 8 quarts water or enough water to cover turkey frame
  • 2 cups chopped left-over turkey, combination of white and dark meat
  • 1 medium onion, chopped
  • 4 large carrots, peeled and sliced
  • 4 stalks celery, with leafy tops, chopped
  • 1 cup fresh green beans, cut in half
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried Italian seasoning
  • 2 to 3 chicken bouillon cubes, optional
  • 1/2 cup lentils
  • 2 cups wide egg noodles or noodles of your choice
Cooking Directions
  1. Place turkey frame in a soup kettle or dutch oven, cover with 8 quarts of water. Bring to a boil. Reduce heat, cover and simmer 1 to 2 hours, add more water if needed.
  2. Remove the turkey frame, cool.
  3. Remove turkey from bones and cut into bite size pieces, discard bones. Strain broth through double thickness of cheesecloth, return broth to soup pot after straining.
  4. Add to broth: turkey meat, onions, carrots, celery, green pepper, green beans, salt, pepper, seasonings, and bouillon cubes. Bring to a boiling, reduce heat and cover. Simmer 45 minutes. Add noodles and lentils. Cook until noodles and lentils are tender
Turkey, SoupCelery, Carrot, Pasta, Lentils, Onion

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