Toss in the odds and ends of fresh vegetables that you didn't use for your holiday dinner.
- 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 onions or rutabagas; or broccoli or cauliflower flowerets
- 1-1/2 cups medium noodles
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 till noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately. Makes 6 main-dish servings.
Make-Ahead Tip: For individual servings, prepare soup and freeze in 1 1/2-cup freezer containers, leaving a half-inch headspace. 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 till heated through, stirring occasionally.
Nutrition facts per serving: 212 calories, 5 g fat, 50 mg cholesterol, 17 g protein, 24 g carbohydrate, 592 mg sodium, 3 g fiber.