When I was younger and a busy, busy mom I used to toss the turkey bones! Now that I'm older and wiser I always use the turkey bones to make this hearty Turkey Noodle Soup. It is so easy and a delicious way to make the most of that turkey dinner! Be sure to hold onto your turkeys this Thanksgiving!! You won't be disappointed! This soup is very versatile too, so you can use up just about any vege you have on hand!
It's not exactly the traditional turkey eating time of year, but this month I was chosen to participate in Butterball's Turketarian Movement as part of the allrecipes.com Allstar Program. One of the recipes I made was the Maple Basted Roast Turkey with Cranberry Gravy. Doesn't that sound delish?!! It was lip-smacking good, and the leftover turkey was absolutely wonderful on the Cranberry Thanksgiving Turkey Sandwich and in my favorite turkey noodle soup too!
- 2 quarts water
- 2 tablespoons vegetable base
- 1 turkey carcass
- 1 carrot, peeled and sliced
- 1/4 lb green beans, trimmed
- 1 onion sliced
- 1 cup egg noodles, uncooked
- 2 cups leftover turkey
- 1 teaspoon creole seasoning
- 2 teaspoons dried thyme
- salt and pepper to taste
- Mix 2 quarts water with 2 tablespoons vegetable base (you can use 2 quarts vegetable stock in place of the water and vege base) and pour into an 8 quart stock pot.
- Add turkey carcass and bring to a simmer. Cover and reduce heat as necessary to maintain simmer. Simmer for 1-2 hours.
- Remove the turkey bones. Strain if necessary to get all the bones. Add the veges, noodles, turkey meat, and seasoning.
- Cover and simmer for an additional 30 minutes to an hour. Season with salt and pepper to taste. Enjoy!