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- 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
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.Make-Ahead Tip::
5. 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.
- Servings Per Recipe 6,
- cal. (kcal) 260,
- Fat, total (g) 6,
- chol. (mg) 75,
- sat. fat (g) 2,
- carb. (g) 31,
- fiber (g) 3,
- pro. (g) 20,
- vit. A (RE) 93,
- vit. C (mg) 17,
- sodium (mg) 848,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet