Hearty and Delicious! Perfect way to use left-over holiday turkey.
Course Soup
Keyword holiday, Soup, turkey
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 10servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1left-overturkey frame, from a 14-20 lb turkey
8quartswater or enough water to cover turkey frame
2cupschopped left-over turkey, combination of white and dark meat
1mediumonion, chopped
4largecarrots, peeled and sliced
4stalkscelery with leafy tops, chopped
1cupfresh green beans, cut in half
2teaspoonssalt
1/2teaspoonpepper
1/2teaspoondried oregano
1/2teaspoongarlic powder
2teaspoonsdried Italian seasoning
2 to 3chicken bouillon cubes, optional
1/2cuplentils
2cupswide egg noodles or noodles of your choice
Instructions
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.
Remove the turkey frame, cool.
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.
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.