Turkey Frame Soup

A leftover meaty turkey frame provides the base for this delicious noodle soup recipe.

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4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 3/4 cups
Yields:
about 11 cups
Prep:
30 mins
Cook:
1 hr 45 mins
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Turkey Frame Soup

Ingredients
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 1/2 ounce 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

Directions

  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)

Nutrition Facts

(Turkey Frame Soup)
    Per serving:
  • 182 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 52 mg chol.,
  • 608 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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