Recipes and Cooking Turkey Frame Soup 4.2 (33) 2 Reviews Use the leftovers from the roasted turkey you made for Thanksgiving or Christmas to make this homemade turkey and noodle soup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 hrs 33 mins Total Time: 2 hrs 3 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 meaty turkey frame 8 cup water 1 large onion, quartered ½ teaspoon garlic salt Chopped cooked turkey, optional 1 16 ounce can tomatoes, cut up 1 tablespoon instant chicken bouillon granules 1 ½ teaspoon dried oregano, basil, marjoram, or thyme, crushed ¼ teaspoon pepper 3 cup (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets 1 ½ cup medium noodles Directions 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. Make-Ahead Tip: 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. Rate it Print Nutrition Facts (per serving) 260 Calories 6g Fat 31g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 260 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 75mg 25% Sodium 848mg 37% Total Carbohydrate 31g 11% Protein 20g Vitamin C 17.1mg 86% Calcium 80.8mg 6% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.