Turkey Soup Recipe #14877
I was trying to figure out what to do with my turkey after Thanksgiving and this is what happened. I really thought it was wonderful! You could do this in a slow cooker with little alteration...it would just take longer.
by Tish
4¼ hours | 10 min prep
SERVES 6
- 1/4 teaspoon dried rosemary or 3 sprigs fresh rosemary
- pepper
- 3 stalks celery, sliced
- 3 whole carrots, sliced
- 6-8 chicken bouillon cubes
- 2 boxes Farm House fettuccine noodle mix
- water
- 10-12 lbs turkey carcass
- Place turkey carcass into a stock pot and cover with water.
- Bring to a low boil and cook until meat falls easily from the bone.
- Pour stock and bones into a colander with a bowl underneath to catch the stock.
- Separate the meat from the bones and put meat into stock.
- Return the stock to the stock pot.
- Put pot back on low heat and put in rosemary, pepper, carrots and celery.
- Cook until soft.
- Take about 2 cups of stock out of pot and stir fettuccini sauce mix into it, then slowly stir it into the stock pot.
- Cook at least 10-15 minutes.
- Stir in noodles and cook 10-15 minutes or until the noodles are done.
- *Soup is thicker and creamier next day.
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5 stars