Turkey Noodle Soup

10 servings

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Turkey Noodle Soup Ingredients

15 lb Turkey Carcass (Bones);	1 Bay Leaf
5 qt Water	1/2 c Parsley
1 c Celery; chunks	1 c Peas
1/2 c Celery Leaves; chopped	1 c Carrots; sliced
1 c Onion; chopped	1 c Green Beans
7 Chicken Bouillon Cube	8 oz Egg Noodles; Fine, cooked
1 tb Salt	1/4 c Margarine
1/4 ts Pepper	1/4 c Flour

Instructions for Turkey Noodle Soup

In Dutch oven pot place turkey carcass, water, celery, leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling; lower heat; cover and simmer 1 hour. Remove carcass and let cool. Add parsely, peas, carrots and green beans to soup; heat to boiling; reduce heat and simmer 10 minutes until vegetables are just tender. Remove meat from carcass and return meat to soup. Throw out bones. Heat soup to boiling; add noodles, cook, uncovered 10 minutes. Melt margarine in small frying pan; stir in flour. Cook over low heat, stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998, converted by MM_Buster v2.0l.

Main Ingredient: TurkeyCuisine: Uncategorized

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