Turkey Noodle Soup

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DELICIOUS

Description

Permission granted to reprint from Clabber Girl Corporation

Karen Mitchell-Wilcher, IACP

 

Ingredients

Carcass From Cooked/Leftover Turkey, Skin Removed And With 2 Cups Cooked Turkey Remaining On Bones: 1
Cold Water: 7 Cups
Poultry Bouillon Cubes: 5
Thinly Sliced Celery: 1 Cup
Peeled And Matchstick-Cut Carrots: 1 Cup
Sliced Green Onions: 1 Cup
Cooked Rotini Pasta: 2 Cups
Freshly Ground Pepper: 1 Teaspoon
* Click to ingredient to choose one

Directions

1
Remove cooked turkey from carcass, chop into bite-sized pieces and measure 2 cups. Cover and refrigerate.
2
Cut carcass in large pieces to fit into stockpot. In stockpot, bring water, carcass and bouillon to a boil.
3
Reduce heat, remove any foam from top.
4
Cover and simmer 1 hour.
5
Remove and discard bones.
6
Add celery, carrots and green onions to stock.
7
Cook only until vegetables are crisp-tender.
8
Add reserved cooked turkey, cooked pasta and pepper. Heat only until hot throughout.
9
Serve hot.