I have to say, I possibly love turkey soup more than the actual initial turkey itself. Anyone who reads this blog knows I’m a soup junkie and leftovers are no exception. I suppose this is one time to pull the old “dorm food” move and have turkey one day, than turkey casserole the next, then turkey soup the next, and so on.
I’m sure that everyone in America makes some variation of this soup, and I’m also sure my mom did not invent this recipe, but she’s always made it this way and I do too! The best part about turkey soup is the homemade stock. It makes all the difference in the world when it comes to making the MOST flavorful soup possible!
Turkey Frame Soup
1 meaty turkey frame
12 c. water
1 onion quartered
2 tsp salt
1 16oz can diced tomatoes
1 T. instant chicken bouillon granules
1 tsp dried thyme, crushed
1/8 tsp pepper
4 c. fresh chopped vegetables. (Any combination of celery, carrot, onion, rutabaga, mushrooms, broccoli etc.)
1 1/2 c. uncooked medium noodles
**Note: last year I added zucchini. Not so good, it turned to mush and floated to the top leaving a green film on the top of the soup. It tasted fine, just looked a little weird. This year I used the leftovers of our crudites appetizer; carrots, celery, red and green peppers and snap peas.
Break the turkey frame & place in a large pot with water, quartered onion and salt. Bring to boiling & reduce heat. Cover and simmer 1 & 1/2 hours. Remove turkey frame. When cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth & discard solids. Return broth to pot. Stir in cut up turkey meat, undrained can of tomatoes, bouillon granules, thyme, & pepper. Stir in fresh vegetables. Bring to boiling. Reduce heat, cover, and simmer for 45 minutes. Stir in uncooked noodles, simmer uncovered for 8-10 minutes or until noodles are done