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Ingredients
- Left-over cooked carcass from a 15-20 pound turkey
- 5 quarts. water
- 1 c. minced celery
- 1/2 c. minced celery leaves
- 1 c. minced onion
- 7 chicken bouillon cubes
- 1 tbsp. salt
- 1/4 teaspoon grnd black pepper
- 1 bay leaf
- 1/4 c. butter
- 1/2 c. minced parsley
- 1 c. fresh, frzn or possibly canned peas
- 1 c. sliced carrots
- 1 c. cut green beans (optional)
- 4 c. (8 ounces) fine egg noodles
- 1/4 c. all-purpose flour
Directions
- In 8 qt kettle or possibly Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling - then lower heat; cover and simmer 1 hour. Remove carcass and let cold. Add in parsley, peas, carrots and green beans to soup. Heat to boiling - then reduce heat and simmer 10 min or possibly till vegetables are just tender.
- Remove meat from carcass and return pcs to soup. Throw away bones. Heat soup to boiling. Add in noodles and cook uncovered 10 min. Heat butter in small pan, add in flour. Cook over low heat stirring constantly till flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 935g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 76 | 28% |
| Total Fat 8.64g | 11% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.02g | |
| Cholesterol 39mg | 13% |
| Sodium 1656mg | 69% |
| Potassium 502mg | 14% |
| Total Carbs 35.77g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.77g | 3% |
| Protein 11.75g | 19% |
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