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Turkey Soup by Janna Gordon serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a good recipe to make after roasting a turkey. I make Turkey Pot Pie a few days after roasting the turkey and then use the rest of the meat and make broth for turkey soup. I froze both the meat and the broth and made the soup a couple of weeks later.

Ingredients:

2 Cups

Cooked Turkey

1 Cup

Sliced Carrots

1/2 Cup

Chopped Celery

1 Bag

Broccoli Florets

6 Cups

Turkey Broth

1 Can

Condensed Chicken Soup

1/4 Cup

Chopped Onion

1 Tsp

Thyme

1/2 Bag

Wide Egg Noodles

1 Tsp

Salt

1/2 Tsp

Pepper

1/2 Tsp

Poutry Seasoning

1 Bunch

Celery Hearts (inside stalks)

Directions:

1) Make turkey broth or substitute chicken broth. Boil turkey for about 1/2 hour in 4-6 cups water. Add poultry seasoning, celery hearts, etc. Remove remaining meat and then cool, skim the fat, celery hearts, etc. from broth.

2) Add sliced carrots, chopped celery, and chopped onion and boil for 1/2 hour.

3) Add condensed soup and mix.

4) Add turkey,mix and reheat to boiling.

5) Add egg noodles and cook on medium high for 1/2 hour.

6) Add broccoli and thyme. Reheat to boiling. Add salt and pepper to taste.

Categories:

Poultry
Soups
Uses up Left-overs