First boil a package of large flat noodles (do not fully cook, they should be somewhat chewy because you are going to add them to the stoup later on, set aside in strainer).
In a large pot with lid (about 8 quarts).
Add the Turkey Stock you made from the bones.
Optional - You can also add in the left over Turkey Gravy if you have any left.
Add one can of chicken or turkey stock (Note: I buy the low fat, low sodium).
Add 1 1/2 cans of water.
Add in one whole onion, I prefer a White Onion chopped.
Add 4 cloves of finely chopped garlic (about one tablespoon).
Add about 1 Tablespoon of L&P Sauce.
Add about 1 Teaspoon of table salt.
Add about 1 Teaspoon of fresh ground black pepper.
Add in some fresh chopped garden Parsley.
Add in 2 Bay Leaves.
Add in Four to six Fresh Mushrooms (sliced) (Brown or white button types).
Add in about 1 Teaspoon of Oregano.
Add in One Large Can of Crushed Tomatoes.
Cover with lid.
Bring to a boil.
Add in about 1 Tablespoon of Sugar.
Add two stalks of fresh celery, cut length in half and then into diagonal small 1/2 inch pieces.
Add about a cup of Baby Carrots (cut in half).
Add the remaining Turkey Meat (de-bone first), best to use the Dark Meat if possible, about 2 lbs.
Cook for about 20 minutes on medium heat, stir as needed.
Next – add 1 bag of mixed frozen vegetables (peas, string beans, corn).
Cook for another ten minutes.
Next add the Noodles stir in thoroughly.
Cook on low heat for about an additional 10 minutes, stir gently.
Taste, add additional salt and pepper as needed.
Remove Bay Leaves.
Serve in a bowl.
If you need it to be more on the liquid side add an additional can of Chicken Stock plus one can of water (do not add salt)
You can Freeze what portion of the ‘Turkey Soup’ you don’t eat.
I put my leftovers in Tupperware tubs and freeze them, they will last several months.
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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7 years ago