Turkey Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt and pepper to taste
- 1 turkey carcass broken into large pieces
- 3 ribs celery 1 left whole, 3 chopped
- 4 carrots 1 left whole, 3 chopped
- 3 cloves garlic 2 whole, 1 chopped
- 3 small onions 1 left whole, 2 chopped
- 1 28 oz can plum tomatoes chopped coarse
- 6 ounces egg noodles wide (1/2 - 375 g bag)
- 1 teaspoon thyme or more, to taste
- 2 bay leaves (or 3)
- 3 tablespoons parsley
- Carbohydrate 22.1295175850275 g
- Cholesterol 17.860199553 mg
- Fat 1.16343349423 g
- Fiber 2.56081317951731 g
- Protein 3.87182872822 g
- Saturated Fat 0.303758654435 g
- Serving Size 1 1 Serving (97g)
- Sodium 59.15248738825 mg
- Sugar 19.5687044055102 g
- Trans Fat 0.20120920354025 g
- Calories 112 calories
Make sure all the meat has been removed from carcass. Set aside. In a large kettle or stockpot, throw in whole onion, whole carrot, whole celery, garlic cloves and carcass. Pour water over the top until covered and mixture has 2 inch "head room". Simmer for 3 hours. Strain mixture and discard veggies. If you can get anymore meat off the carcass, do so and add to broth. Now you can throw the carcass out. In the same pot, heat a little olive oil and saute your chopped onions, garlic, celery and carrots for just about a minute on high heat, stirring constantly. Add the broth and simmer veggies until tender, about 20 minutes. Add tomatoes, thyme, noodles and cook until noodles are done. Correct seasoning and serve ladled up in big soup bowls. Yum, yum!!
