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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.0
  • Total Fat: 2.7 g
  • Cholesterol: 38.7 mg
  • Sodium: 456.6 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 13.8 g

View full nutritional breakdown of TURKEY VEG NOODLE SOUP calories by ingredient
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TURKEY VEG NOODLE SOUP

Submitted by: THESLIMMERME1

Introduction

If you don't have left over turkey bones and meat
Roast 1 Turkey wing
Remove skin, Strip meat from bones, chop into bite size pieces set aside till ready to do 2nd step.
Add 1 cup water to roasting pan and bring to boil, stiring until all roasting juices are blended in, then add to stock pot.
If you don't have left over turkey bones and meat
Roast 1 Turkey wing
Remove skin, Strip meat from bones, chop into bite size pieces set aside till ready to do 2nd step.
Add 1 cup water to roasting pan and bring to boil, stiring until all roasting juices are blended in, then add to stock pot.

Number of Servings: 8

Ingredients

    A. To stock pot add
    6 Cups of water along with roasting juices
    1 Bayleaf
    Poultry dressing, pepper to taste
    Turkey bones with bits of meat
    2 stocks of celery chopped
    1/2 small onion
    2 large carrots chopped

    Bring to boil and simmer for 20-60 minutes, until meat bits falls off bones

    Cool, then strain broth from bones and vegetables,
    remove bones - add vegetables and meat bits to blender, pure - then return to 'turkey stock'

    B. Soup preparation
    Finely chop 2 stocks celery, 1/2 small onion and 2 large carrots - add to reheated stock, after brought to boil and simmered for 5 minutes, add 1 container of low sodium chicken broth, bring to boil again, add 1 Cup frozen peas, bring to boil, add 2 cups egg noodles, simmer for 5 minutes, then add chopped turkey meat, bring to boil and simmer for additional 5-10 minutes.

    C Let soup cool, then place into 3 cup serving potions and freeze until ready to use.

Tips

The quanity made 3 Cups x 8 containers of soup or 24 cups.


Directions

1. Add 1/2 Onion, celery, carrots to stock pot with 6 cups water, spices to taste sage/poultry seasoning, pepper, bayleaf- bring to boil - add bones of roasted turkey wing - simmer for 1 hour - remove from heat and cool
Strain - remove bones, place vegetables with meat bits into blender and purey

Cool broth, remove excess fat.

Step 2
Bring broth to boil, add blended vegetables.
Add remainder of finely chopped vegetables
to broth, simmer for 15 minutes / vegetables partly cooked. Add 1 container of low sodium chicken broth, bring to boil, add 2 cups egg noodles, simmer for 5 minutes, add cooked meat, simmer for additional 5-10 minutes.

Let cool and freeze into 3 Cup 'serving portions'



Serving Size: 8 - 3 Cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user THESLIMMERME1.






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