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Turkey Frame Soup

Use the leftovers from the roasted turkey you made for Thanksgiving or Christmas to make this homemade turkey and noodle soup.

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4.0 by 32 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 33 mins

Turkey Frame Soup

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. 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

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