Turkey Broth and Noodle Soup

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  • Makes: 6 servings
  • Serving Size: 2 cups
  • Makes: about 12 cups
  • Prep: 30 mins
  • Slow Cook: 12 hrs
  • Cook: 40 mins

Turkey Broth and Noodle Soup

Directions

  1. For turkey bone broth, break up the turkey frame, making sure to break many of the bones. In a 6-quart slow cooker combine the turkey bones, and the next nine ingredients (through peppercorns). Add 10 cups cold water to cover ingredients. Cover and cook on low 12 hours. Use tongs and/or a slotted spoon to remove large pieces of solids from broth; discard. Carefully strain broth through a large colander into a large bowl; discard solids. Skim fat from broth (or chill at least 6 hours; lift off fat with a spoon).*
  2. For soup, in a 4- to 6-quart Dutch oven combine 8 cups of the broth and the next seven ingredients (through thyme). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until vegetables are tender. Add noodles and turkey. Return to boiling. Cook 5 to 7 minutes or until noodles are tender, stirring occasionally.

From the Test Kitchen

*To Freeze

To freeze broth, ladle cool broth into freezer containers (leave a 1-inch headspace) or resealable plastic freezer bags. Cover or seal. Lay bags flat to freezer. Freeze up to 6 months. Thaw in the refrigerator.

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Nutrition Facts (Turkey Broth and Noodle Soup)

  • Per serving:
  • 244 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 80 mg chol. ,
  • 643 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 26 g pro.
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