Turkey Soup

Alright people, remember that turkey soup I was talking about last week? I thought I would post the recipe, because seriously, it's GOOD! My mom makes it every year after Thanksgiving and I think people get more excited about that than the actual Thanksgiving meal. (Okay, maybe not but close!) :) This recipe is actually made to use your leftover turkey carcass. I had NO idea there was so much meat left on those things...we ended up with a huge bowl of soup plus some.

My mom is a lot like me (or maybe it's me a lot like my mom...) and just kinda follows recipes. For this one we pretty much doubled most of the stuff and I think it turns out more like a stoup than a soup...ya know, super thick, more stewy than soupy. Yummy!

Leftover Turkey Soup
1 1/2 teaspoon salt
1/4 teaspoon poultry seasoning (or sage)
Bones and trimmings from 1 turkey or 2 chickens
3 cubes (or 3 teaspoons) chicken bouillon
1 bay leaf
1 1/2 quarts (6 cups) water
1/2 cup barley or rice or 1 cup noodles
3 medium carrots sliced
2 stalks celery sliced
2 medium onions chopped

(Now that I am typing out the recipe I am realizing how much I didn't follow it..but you can change, add, subtract whatever you want, it's just a good base. The recipe suggests other veggies to try too...corn, zucchini, tomatoes, potatoes, peas and mushrooms.)

In large pot/dutch oven (I used our big roaster since I had a 24 pound turkey carcass) combine the first 6 ingredients. Simmer covered about 1 1/2 hours. Cool then remove bones - cut off all meat and return to the broth.

Add remaining ingredients. (I totally forgot the onions, oops!) :)
Simmer covered about 30 minutes or until vegetables and noodles are tender.

Garnish with parsley if you want and serve with a thick hearty bread...that's a must! :) Also, we use Reames frozen noodles...SO good, I would suggest those over rice for sure!

Enjoy! :)