Last Updated on Monday, October 12, 2009
Last Updated on Monday, October 12, 2009
Did you remember to save your turkey bones? I hope so! This turkey soup recipe calls for homemade turkey stock. If you didn’t save the bones, don’t worry, simply substitute the stock with a store-bought kind such as Campbell’s vegetable stock.
Turkey Soup
INGREDIENTS
6 cups turkey stock*
1 cup carrots (2 or 3), sliced
1 cup celery, sliced
1 medium onion, sliced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 cup cooked bow pasta (or desired)
1 tbsp butter
salt & pepper to taste
DIRECTIONS
Pour stock into large saucepan and bring to a rolling boil.
Add vegetables and spices. Cook for ten minutes over medium heat.
Season with butter, salt and pepper
Add pasta last and simmer for five minutes before serving.
Tip: If you are planning to use this soup over a couple days, separate what is to be reserved for later before adding noodles. when reheating, add noodles then

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