Recipe by Frank Butcher
With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
Top Review by Amber of AZ
This recipe is easy, economical, and excellent. I enjoyed preparing the soup and I had many curious inquiries in the kitchen where I work as to what I was heating up for my lunch. Yummy!
- 5 quarts water
- 1 cup celery, chopped
- 1⁄2 cup celery leaves, chopped
- 1 cup onion, chopped
- 7 chicken bouillon cubes
- 1 tablespoon salt
- 1⁄4 teaspoon black pepper, ground
- 1 bay leaf
- 1⁄2 cup fresh parsley, chopped (see notes)
- 1 cup fresh peas or 1 cup frozen peas
- 1 cup carrot, sliced
- 1 cup cut green beans, fresh or frozen
- 4 cups fine egg noodles (8 Oz)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup flour
- turkey carcass, from a 15-20 pound turkey
Directions See How It's Made
- In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let c ool.
- Add the parsley through to green beans.
- Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
- Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly, until the flour browns.
- Stir into boiling soup.
- When the soup returns to a boil; reduce heat and simmer for 5 minutes.
- Serve hot in large bowls - as if there were any other kind! - Enjoy.
- Notes: I serve this with fresh French Bread and butter.
- I have used yellow beans and a mixture of both.
- Once I wound up using frozen mixed vegetables - and it was still good.
- On two makings, chicken was substituted for the turkey - and it turned out well.
- Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
- To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
- Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
- If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.