Christmas Turkey Soup
Wishing you a very Merry Christmas
1 turkey carcass
3 medium onions
3 large carrots
2 large celery stalks, chopped
2 garlic cloves, peeled and halved
1 bay leaf
1 teaspoon salt
2 cups egg noodles
4 sprigs flat leaf parsley
Place the turkey carcass in large pot with about four quarts of water. Peel and halve two of the onions and add to the pot. Coarsely chop one carrot and one stalk of celery and add to the pot along with garlic, bay leaf, salt, and two sprigs of parsley. Over high heat, bring to boiling. Reduce heat to low and simmer, uncovered, about two hours, skimming any foam as it comes to the surface. Strain stock through a colander. Remove meat from the bones and cut it into bite-sized pieces. Discard bones and stock vegetables.
Dice the remaining onion, carrots, and celery. Place them in a clean stock-pot with the strained broth. Over high heat, bring to boiling. Reduce heat to low. Cover and simmer about 10 minutes. Add the noodles and turkey, and cook until noodles are tender. Mince the remaining two sprigs of parsley and add to soup.
Recipe makes 8 servings
125 Calories, 17 grams Protein, 7 grams Carbohydrates, 1 gram Fiber, 3 grams Fat, 1 gram Saturated Fat, 44 milligrams Cholesterol, 325 milligrams Sodium
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