If you’ve roasted a whole turkey, don’t toss the bones when you are done!
This homemade turkey soup recipe utilizes the entire turkey frame to create a rich broth.
you could even keep some of the meat on the bones during the cooking process and remove it later.
Credit:BHG / Crystal Hughes
Thisrecipe for leftover turkeyis an easy way to get the most out of each turkey you buy.
Flavor the broth with onion, garlic, and saltthat’s it!
Keeping the seasonings simple allows the rich, meaty flavor of the turkey to shine through.
Credit:BHG / Crystal Hughes
Once the bone broth is done, use it to make a pot ofturkey soup.
you’re free to also add rutabaga, broccoli, and onion.
Our helpfulguide to freezing soupwill walk you through the best ways to store and thaw frozen soup.
Credit:BHG / Crystal Hughes
Place in a large Dutch oven or kettle.
Add the water, onion, and garlic salt.
Bring the mixture to boiling; reduce heat.
Credit:BHG / Crystal Hughes
Cover and simmer for 1-1/2 hours.
Remove the turkey frame.
When it is cool enough to handle, cut the meat off the bones and coarsely chop.
Credit:BHG / Crystal Hughes
If desired, add more cooked turkey meat (enough to equal about 2 cups total).
Set the meat aside.
Strain the broth through a sieve lined with 2 layers of 100% cotton cheesecloth and discard the solids.
Credit:BHG / Crystal Hughes
Return the broth to the Dutch oven.
Stir in the undrained tomatoes, bouillon granules, herbs, and pepper.
Stir in the vegetables.
Credit:BHG / Crystal Hughes
Return the mixture to boiling and reduce the heat.
Cover and simmer for 15 minutes.
Stir in the noodles.
Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender.
Stir in the cooked turkey and heat through.
Makes 6 main-dish servings.
Seal, label, and freeze the soup for up to 1 month.
To serve, transfer 1 portion of the frozen turkey noodle soup mixture to a small saucepan.
2,000 calories a day is used for general nutrition advice.
