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Name: Turkey Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: Basic Turkey Stock; 1 turkey carcass from 12- to 14-pound turkey cut into 4 or 5 rough pieces to fit into pot; 1 large onion peeled and halved; 1 large carrot peeled and chopped coarse; 1 large rib celery about 4 ounces, chopped coarse; 3 medium cloves garlic unpeeled and smashed; 2 cups dry white wine; 1 bay leaf; 5 sprigs fresh parsley leaves; 3 sprigs fresh thyme; For Soup; 1 medium onion diced medium; 2 medium carrots peeled and cut into 1/4-inch-thick rounds; 1 large rib celery sliced 1/4 inch thick; 1 tablespoon minced fresh thyme leaves; 2 - 3 cups pasta shells (medium), or other medium-sized pasta shape; 2 tablespoons minced fresh parsley leaves

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INGREDIENTS

Basic ; Turkey Stock
1 turkey carcass from 12- to 14-pound turkey ; cut into 4 or 5 rough pieces to fit into pot
1 large onion ; peeled and halved
1 large carrot ; peeled and chopped coarse
1 large rib celery ; about 4 ounces, chopped coarse
3 medium cloves garlic ; unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
For ; Soup
1 medium onion ; diced medium
2 medium carrots ; peeled and cut into 1/4-inch-thick rounds
1 large rib celery ; sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves
2 - 3 cups pasta shells ; (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves

INSTRUCTIONS

1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.

NOTES

Per Serving:

Cal 170; Fat 3.5 g; Sat fat 0 g; Chol 20 mg; Carb 17 g; Protein 15 g ; Fiber 1 g; Sodium 1940 mg

Note: Sodium level depends how salty the broth is; this is calculated using the same amount of salt as in commercial broth.

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Turkey Noodle Soup

Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey cut into 4 or 5 rough pieces to fit into pot
1 large onion peeled and halved
1 large carrot peeled and chopped coarse
1 large rib celery about 4 ounces, chopped coarse
3 medium cloves garlic unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
 For Soup
1 medium onion diced medium
2 medium carrots peeled and cut into 1/4-inch-thick rounds
1 large rib celery sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves
2 - 3	cups pasta shells (medium), or other medium-sized pasta shape
2 tablespoons minced fresh parsley leaves

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Nutrition

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Serving Size: 1 quart (235g)
Recipe Makes: 3 quarts

Calories: 175
Calories from Fat: 77 (44%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.5g
Cholesterol 21.7mg		7 %
Sodium 142.6mg		5 %
Potassium 477.7mg		13 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 12.9g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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