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"Leftover Turkey" Noodle Soup

Bones and trimmings from 1 turkey ( or 2 chickens )
6 cups water
3 chicken bouillon cubes or 3 teaspoons bouillon granules
1 1/2 teaspoons salt
1/4 teaspoon poultry seasoning or sage
1 bay leaf
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1/2 cup barley or rice, or 1 cup uncooked egg noodles
3 medium carrots, sliced
2 stalks celery, sliced
2 medium onions, sliced or chopped
2 tablespoons chopped parsley

In a large saucepan, combine first 6 ingredients.
Simmer ( covered ) 1 1/2 hours.
Remove bones; cut off meat and return meat to broth.
Add remaining ingredients, except parsley.
Simmer ( covered ) 30 minutes or until vegetables and barley are tender.
Garnish with the parsley.
Serves 6 to 8.

Tip: Other vegetables may be added or substituted, such as:
corn, zucchini, tomatoes, potatoes, peas or mushrooms.
 
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