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Turkey Frame Soup

 


  • 1 meaty turkey frame
  • 8 cups chicken broth
  • 1 large onion, quartered
  • ½ teaspoon garlic salt
  • 2 cups chopped, cooked turkey or chicken
  • 1 can (14.5 ounces) tomatoes, cut up
  • ¾ teaspoon dried basil, crushed
  • ¾ teaspoon dried thyme, crushed
  • ¼ teaspoon freshly ground black pepper
  • 1 cup celery, sliced
  • 1 cup carrots, sliced
  • 1 cup onions, chopped
  • 1½ cups medium egg noodles

Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or stock pot. Add chicken broth, onion, and garlic salt. Bring to boiling; reduce heat. Cover; simmer for 1½ hours.

Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. Add additional turkey or chicken. Set meat aside and discard bones. Strain broth through a sieve lined with 2 layers of cheesecloth; discard solids.

Return broth to pot. Stir in undrained tomatoes, basil, thyme, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes. Stir in noodles. Simmer 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in turkey; heat through.

Makes 6 servings.