Turkey Frame Soup

Name: Turkey Frame Soup
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 cup water; 1 large onion, quartered; 2 carrots, chopped; 4 clove garlic, minced; 2 stick celery, roughly chopped; 12 black peppercorns; 4 stick parsely sprigs; 2 bay leaves; 2 cup egg noodles; 1 tbsp chicken bouillion granules; 15 oz diced tomatoes; 3 cup celery, carrots, parsnips, onion, mushrooms, peas (any combination); 1 tsp dried thyme; 1 meaty turkey frame

Firl Family Recipes @firl

Leverett, MA

Turkey Frame Soup

Firl Family Recipes @firl

Saved

Ingredients

2 hours

10 servings

8 cupwater
1 largeonion, quartered
2carrots, chopped
4 clovegarlic, minced
2 stickcelery, roughly chopped
12black peppercorns
4 stickparsely sprigs
2bay leaves
2 cupegg noodles
1 tbspchicken bouillion granules
15 ozdiced tomatoes
3 cupcelery, carrots, parsnips, onion, mushrooms, peas (any combination)
1 tspdried thyme
1meaty turkey frame

Saved

Steps

2 hours

1

Break up turkey frame and place in Dutch oven. Add water, onion, carrots, celery, garlic, parlsey, peppercorns, bay leaves, thyme and bouillion, and bring to a boil over high heat.
2

Reduce heat to medium-low and simmer, covered, for about 90 minutes.
3

Remove turkey pieces and allow to cool. Remove meat from bones and cut or shred into bite-sized pieces.
4

Strain the stcok through a sieve or colander lined with cheesecloth into another large pot. Discard solids.
5

Allow stock to cool while preparing vegetables. Skim fat from top.
6

Stir in vegetables and return to a boil. Reduce heat and simmer, covered, about 15 minutes.
7

Stir in egg noodles and simmer an additional 8-10 minutes.
8

Stir in turkey meat and simmer until heated through. Serve!