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- 1 meaty turkey frame
- 8 cups water
- 2 large onions, quartered
- 1 cup sliced celery (2 stalks)
- 1 tablespoon instant chicken bouillon granules
- 3 cloves garlic, minced
- Chopped cooked turkey
- 1 14 1/2ounce can diced tomatoes, undrained
- 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
- 1/4 teaspoon black pepper
- 3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli or cauliflower florets
- 1 1/2 cups dried medium noodles
1. Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
2. Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside.
3. Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer, uncovered, for 8 to 10 minutes more or until noodles are tender but still firm and vegetables are tender. Stir in turkey; heat through.
4. Makes 6 servings (about 11 cups)
- Servings Per Recipe 6,
- cal. (kcal) 182,
- Fat, total (g) 4,
- chol. (mg) 52,
- sat. fat (g) 1,
- carb. (g) 17,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 20,
- vit. A (IU) 2624,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 608,
- Potassium (mg) 371,
- calcium (mg) 81,
- iron (mg) 2,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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