Turkey Frame Soup
meaty turkey frame
large onion, quartered
teaspoon garlic salt
Chopped cooked turkey, optional
16 ounce can tomatoes, cut up
tablespoon instant chicken bouillon granules
teaspoons dried oregano, basil, marjoram, or thyme, crushed
cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets
cups medium noodles
- 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.
- 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-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.
- 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.
- 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)
- Per serving:
- 260 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 75 mg chol.,
- 848 mg sodium,
- 31 g carb.,
- 3 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet