Hearty Homemade Turkey or Chicken Noodle Soup
By Wendy Allen
Don’t toss that turkey or chicken frame! This recipe takes a little time, but is well worth the reward. This recipe is a great way to use holiday leftovers.
Recipe Detail Serves: 12 1 Hour + Overnight Prep Time, 4 Hours Cook Time
Directions
Place turkey or chicken frame(s) and bouillon cubes in a large stock pot and add water to cover.
While water heats, chop broth veggies and add to pot. Boil for 5 minutes, then reduce to a simmer for 2 hours.
Remove from heat and strain the broth into a clean pot. Set bones and meat aside to cool. Discard used veggies.
When cool enough to handle, pull meat from the bones and discard bones. Add meat back to the broth and refrigerate overnight.
The next day, skim off the fat with a slotted spoon, then heat and add potatoes (or root vegetable mix) and carrots. Simmer for 1-2 hours, stirring occasionally.
Add salt and pepper to taste. Add mixed veggies 30 minutes before serving. Add parsley and cooked noodles or rice 15 minutes before serving to heat through.
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