Turkey Frame Soup

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Turkey Frame Soup
Makes: 6 servings
Prep: 30 mins Cook: 1 hr 33 mins
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Turkey Frame Soup
Ingredients
  • 1
    meaty turkey frame
  • 8
    cups water
  • 1
    large onion, quartered
  • 1/2
    teaspoon garlic salt
  • Chopped cooked turkey, optional
  • 1
    16 ounce can tomatoes, cut up
  • 1
    tablespoon instant chicken bouillon granules
  • 1 1/2
    teaspoons dried oregano, basil, marjoram, or thyme, crushed
  • 1/4
    teaspoon pepper
  • 3
    cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets
  • 1 1/2
    cups medium noodles
Directions

1. 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 boiling; reduce heat. Cover and simmer for 1-1/2 hours.

2. 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.

3. Strain broth through a sieve lined with 2 layers of 100-percent-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.

4. 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. Makes 6 main-dish servings.

5. Make-Ahead Tip: For individual servings, prepare soup and freeze in 1-1/2-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.

Nutrition Facts (Turkey Frame Soup)
  • Servings Per Recipe 6,
  • Calories 260,
  • Protein (gm) 20,
  • Carbohydrate (gm) 31,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 75,
  • Saturated fat (gm) 2,
  • Dietary Fiber, total (gm) 3,
  • Vitamin A (RE) 93,
  • Vitamin C (mg) 17,
  • Sodium (mg) 848,
  • Calcium (DV %) 81,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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