Leftover turkey meat (as much as desired), shredded
Salt and pepper to taste
Place the turkey frame in a large, heavy-bottomed stockpot and add enough water to just barely cover it. Over high heat, bring it to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.
Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Add the egg noodles, onion, carrot, celery and bay leaf, bring to a boil, reduce to a simmer, and cook, partially covered, for 45 minutes or until the vegetables and rice are tender. Remove the bay leaf, add the parsley and turkey meat, and cook for another 5 minutes.
Season to taste with salt and pepper. Serve with slices of crusty bread and butter. Refrigerate any leftovers.
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