Turkey Soup


Just polished off a turkey? Don't just throw those bones away. You can use them to make a hearty turkey and vegetable soup. Cook the leftover turkey frame in water to make the broth, add your favourite vegetables and a few noodles, and you have created a delicious homemade turkey soup.


1 meaty turkey frame
8 cups water
1 large onion, quartered
½ teaspoon garlic salt
Chopped cooked turkey, optional
1 400g can chopped tomatoes
1 tablespoon chicken stock
¼ teaspoon pepper
1½ teaspoons dried oregano, basil, marjoram, or thyme, crushed
1½ cups medium noodles
3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion; or broccoli or cauliflower florets


Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boil; reduce heat. Cover and simmer for 1 ½ hours.
Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.
Strain broth through a sieve lined with 2 layers of 100 per cent cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.
Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately.

Make-Ahead Tip: For individual servings, prepare soup and freeze in 1½ cup freezer containers, leaving a half-inch head space. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

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