Description
Quick, easy, healthy, and comforting.
Ingredients
Scale
For the stock:
- Turkey carcass
- 8 cups water
- Vegetable scraps (optional)
For the soup:
- 1 large white onion, chopped
- 6 stalks celery, chopped
- 6 carrots, chopped
- 1 Tbsp poultry seasoning
- 1 Tbsp parsley
- 1 tsp sage
- 1 tsp thyme
- 1–2 cups cooked turkey (pulled from bones)
- 1 package gluten free egg noodles
- Garlic salt
- Salt and pepper
Instructions
- Cover and simmer the turkey bones and vegetables in water for at least one hour. Strain broth and chill while removing meat from bones. Discard vegetables and bones. Skim fat off broth.
- In a large pot cook onion, carrots, celery, and the herbs in broth for about 20 minutes, or until vegetables are almost tender.
- Season with garlic salt, then add meat and pasta. Stirring frequently, cook another 12-15 minutes, or until the pasta is al dente (don’t overcook pasta)
- Season with salt and black pepper as desired.
Notes
This is easily made with boxed broth and meat from a deli turkey or chicken breast.
