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Turkey Soup
DVO Recipe Center

Serves: 12

1 turkey carcass
12 cubes chicken bouillon
5 large potatoes, cubed
1 onion, chopped
1 stalk celery, diced
6 cups carrots
2 15-ounce cans corn
2 14 1/2-ounce cans stewed tomatoes
2 cups elbow macaroni
Salt & pepper as needed
  1. Fill a stock pot half to three quarters full of water and boil it.
  2. Add bouillon cubes and the turkey carcass and let it boil for about 45 minutes to an hour.
  3. While the carcass is boiling, chop up the rest of the vegetables.
  4. Use a slotted spoon to remove the turkey bones from the boiling water.
  5. Add all the vegetables and while they're cooking, remove the meat from the turkey carcass.
  6. Chop the turkey meat into bite sized chunks and add to stock pot.
  7. When vegetables are nearly ready, add the elbow macaroni.
  8. Season well with salt and pepper (it takes a lot of salt!).
  9. Enjoy!
Note: Add more water as needed until the consistency is the way you prefer it.

For a hearty meal, serve in a bread bowl or with rolls. Enjoy!


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