Turkey Frame Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 meaty Turkey frame - the whole thing!3 quarts water1 large onion, quartered2 tsp. low sodium salt - kosher works well---------------------------------------------------------1 16 oz can no salt added tomatoes - cut up1 Tbl instant chicken boullion granules - low sodium1 1/2 tsp dried oregano, crushed1 tsp dried thyme, crushed1/8 tsp black pepper-----------------------------------------1/2 cup celery, diced1 large onion chopped 1 1/2 cup each: carrots, Rutabaga, parsnips, turnips, potatoes * you can add any of your favorite veggies - more onions, mushrooms, broccoli - green beans - anything your family enjoys - I usually end up with 6 - 8 cups of veggies --------------------------------------------------1 1/2 cups uncooked medium egg noodles
1. Break or cut the turkey frame in half
Combine turkey frame, water, onion and salt in LARGE pot, bring to boil.
Reduce heat, cover & simmer for 1 1/2 hours. I do this the day before and let it cool over night.
2. Remove the turkey frame from liquid - when it's cool enough to handle, cut off meat and coarsely chop. you should end up with 6 cups of turkey - give or take depending on the size of the bird & how much meat was left on it. Discard the bones . This gets a bit messy - - have a large plastic bag to ditch the bones, some paper towels, and a damp dish cloth on hand to help keep the mess under control.
3. Strain broth; discarding the solids.
4. Return the broth to a large pot, add the cut up Turkey, UNDrained tomatoes, bouillon, oregano, thyme, pepper and all the vegetables.
5. Bring to boil, reduce heat, cover & simmer for 30-45 minutes - test your veggies along the way to be sure your not over cooked - they should be a little "crisp "
6. Stir in the uncooked noodles, simmer uncovered 8-10 minutes - or until the noodels are done
Add a crusty bread and you have a great lunch or dinner.
serving size is about 1.5 - 2 cups
I set about half - or more of this asside & freeze - it's great for a quick meal -
Number of Servings: 12
Recipe submitted by SparkPeople user CONSTANCEMARIE.
Combine turkey frame, water, onion and salt in LARGE pot, bring to boil.
Reduce heat, cover & simmer for 1 1/2 hours. I do this the day before and let it cool over night.
2. Remove the turkey frame from liquid - when it's cool enough to handle, cut off meat and coarsely chop. you should end up with 6 cups of turkey - give or take depending on the size of the bird & how much meat was left on it. Discard the bones . This gets a bit messy - - have a large plastic bag to ditch the bones, some paper towels, and a damp dish cloth on hand to help keep the mess under control.
3. Strain broth; discarding the solids.
4. Return the broth to a large pot, add the cut up Turkey, UNDrained tomatoes, bouillon, oregano, thyme, pepper and all the vegetables.
5. Bring to boil, reduce heat, cover & simmer for 30-45 minutes - test your veggies along the way to be sure your not over cooked - they should be a little "crisp "
6. Stir in the uncooked noodles, simmer uncovered 8-10 minutes - or until the noodels are done
Add a crusty bread and you have a great lunch or dinner.
serving size is about 1.5 - 2 cups
I set about half - or more of this asside & freeze - it's great for a quick meal -
Number of Servings: 12
Recipe submitted by SparkPeople user CONSTANCEMARIE.
Nutritional Info Amount Per Serving
- Calories: 81.6
- Total Fat: 1.2 g
- Cholesterol: 11.5 mg
- Sodium: 127.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
Member Reviews
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YIYEHTOV
this is DELICIOUS! It's easy to adapt and taught me how to make great stock. I also use this recipe with a chicken "frame" (i.e. carcass after meat-- cooked or uncooked-- has been removed.) Calorie count seems low, so I usually consider 1 cup each serving (and eat several servings). - 1/12/10