Tuesday, January 29, 2008
Turkey Noodle Soup
1 large turkey -- meat removed
3 carrots -- diced
2 large onions -- diced
6 ribs celery -- diced
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 teaspoon accent® seasoning
3 tablespoon chicken base
2 tablespoon turkey gravy sauce
1 teaspoon poultry seasoning
1 teaspoon tarragon
1 gallon water
3 tablespoons cornstarch
2 1/2 cups wide egg noodles
Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.