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Hearty Turkey Vegetable Soup |
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Serves: 8 Print this Recipe2 quarts turkey broth 1 cup potatoes, cubed 1 cup carrots, sliced 1 cup celery sliced 1/4 cup onions chopped 1 teaspoon salt 1/4 teaspoon black pepper, to taste 1 cup noodles egg, uncooked 2 cups turkeys cut upand cooked 1 cup frozen green peas Prepare broth: Strip as much turkey meat as possible from bones of roast turkey; refrigerate meat. Place bones and skin into a large stock pot and barely cover with water. Add a small sliced carrot, a chopped onion, a few celery leaves, 2 teaspoons salt, and a bay leaf. Cover and simmer for 2 to 3 hours. Strain broth. Use broth immediately, or refrigerate and use within 2 days, or freeze. Prepare soup: Add to turkey broth the potatoes, carrots, celery, onions, salt, and pepper. Bring to boil. Add noodles; simmer 30 minutes. Add turkey and peas; heat thoroughly and serve. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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