Turkey Frame Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Turkey Frame Soup calories by ingredient
Introduction
adapted from Better homes and gardens / use that left over turkey to make a great winter soup, use low / no sodium tomates and bouilion to keep the sodium content down, freezes well adapted from Better homes and gardens / use that left over turkey to make a great winter soup, use low / no sodium tomates and bouilion to keep the sodium content down, freezes wellNumber of Servings: 12
Ingredients
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1 meaty Turkey frame - the whole thing!
3 quarts water
1 large onion, quartered
2 tsp. low sodium salt - kosher works well
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1 16 oz can no salt added tomatoes - cut up
1 Tbl instant chicken boullion granules - low sodium
1 1/2 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1/8 tsp black pepper
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1/2 cup celery, diced
1 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
Directions
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.
Member Ratings For This Recipe
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