Day After Thanksgiving Turkey Noodle Soup
Servings 8 servings
Calories 134kcal
Ingredients
Broth:
- 1 turkey carcass all meat removed
- 9 cups water
- 1 onion halved
- 8 baby carrots or 1 carrot cut in half
- 1 whole stalk celery
- 1 bay leaf
- 2 tsp of chicken or turkey Better Than Bouillon or 2 chicken bouillon cubes
For the soup:
- 2 Tbsp butter
- 1 medium onion minced
- 2 carrots peeled and minced or equal amount baby carrots
- 1 stalk celery minced
- 16 oz pkg Grandma's Fresh Frozen Homemade Style wide egg noodles or 8 oz. of uncooked pasta
- 2 cups turkey shredded or cubed
- salt and pepper to taste
- fresh parsley optional
Instructions
- 1. To make the broth: Place all ingredients in a large stock pot except for bouillon. Bring to a boil and simmer for 1 1/2 hours. Remove turkey carcass from pot and discard. Strain both with a colander into another stock pot. Discard remains in colander. Mix in bouillon into broth until dissolved.
- 2. Make the Soup: In stock pot the broth cooked in, melt butter. Add minced onion, carrot, and celery. Cook over medium heat until onions are translucent.
- 3. Add onion mixture to stock pot and bring to a boil. Thaw noodles according to pkg directions. Add pasta and boil for time required on package. Add turkey and simmer for a couple minutes just to warm turkey. Ladle into bowls and top each serving with a little fresh parsley if desired. If any soup is left over, it will thicken up after refrigeration. Just add a little water when reheating to thin it back down.
Nutrition
Serving: 1 serving | Calories: 134kcal | Carbohydrates: 5g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 220mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4027IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg