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Parent Category: Recipes
Left-over cooked carcass from a 15-20 lb. turkey
5 qts. water
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
7 chicken bouillon cubes
1 tbsp. salt
1/4 tsp. ground black pepper
1 bay leaf
1/4 c. butter
1/2 c. chopped parsley
1 c. fresh, frozen or canned peas
1 c. sliced carrots
1 c. cut green beans (optional)
4 c. (8 ounces) fine egg noodles
1/4 c. all-purpose flour
In 8 quart kettle or Dutch oven, place turkey carcass, water, celery,
celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat
to boiling - then lower heat; cover and simmer 1 hour. Remove carcass
and let cool. Add parsley, peas, carrots and green beans to soup. Heat
to boiling - then reduce heat and simmer 10 minutes or until
vegetables are just tender.
Remove meat from carcass and return pieces to soup. Discard bones.
Heat soup to boiling. Add noodles and cook uncovered 10 minutes. Melt
butter in small pan, add flour. Cook over low heat stirring constantly
until flour is browned. Stir into boiling soup. Return to boiling and
stir. Reduce heat and simmer 5 minutes.
