1 picked-over carcass from a 12-15 lb. turkey, broken into fist-size pieces
2 celery stalks, cut into chunks
2 sm. umpeeled onions, halved, root ends trimmed
1 lg. carrot, chunked
2 fresh thyme sprigs
2 fresh parsley sprigs
3 T tomato paste
8-10 black peppercorns
1 (16 oz) bag frozen veggies
3 cups cooked egg noodles
2 cups shredded skinless roast turkey
1. For broth, place all ingredients in a lg. pot. Add water to cover by 1 inch. Bring to a boil; reduce heat, and skim off any scum that forms. Gently simmer, partially covered for 2 hours. Strain through a fine sieve into a large bowl; cover and refrigerate until chilled, 4 hours or overnight.
2. For soup, discard the hardened fat on the surface of the broth and pour into a large pot. Bring to a boil and stir in the frozen veggies. Return the soup to a boil, reduce the heat, and simmer, stirring occasionally, until the veggies are tender, about 10 minutes. Stir in the noodles and the turkey; simmer until heated through.
SERVING SIZE: approx. 1 1/2 cups
I made this last year, and it is delicious!!!
cblessum on 8/2/2007