Lyons Family Cookbook

Turkey Soup

8

cups

turkey broth

2

cups

carrots, diced

1

cup

celery, diced

1

turnip, peeled and diced

1

onion, small to medium, diced

1/2

parsnip, peeled and diced

4

Tbs

parsley

1/2

package

wide egg noodles (3 oz), about 1 1/2 cups dry

1/2

package

medium egg noodles (4 oz), about 2 cups dry

1

can

(15 oz) mixed vegetables, or 15 oz frozen mixed vegetables

2

cups

Turkey meat, chopped

2

tsp

Celtic Sea Salt

1/4

tsp

black pepper

1

TURKEY BROTH: Place all turkey bones in large 8 quart soup pot. Cover with 12 cups water. Add 3 carrots, 3 celery stalks, 4 garlic bulbs (crushed), a bunch of parsley. Cook 1 1/2 hours. Drain through a colander into a 4 quart pot, then through a fine-mesh strainer back into the 8 quart soup pot. Discard all bones and vegetables.

2

TURKEY SOUP: Cook turkey broth with the diced vegetables until carrots are tender about 6-8 minutes. Add noodles and cook another 6 minutes. Do not overcook noodles. Add the frozen (or canned) mixed vegetables, parsley, Celtic Sea salt, black pepper and the turkey meat. Serve.

Recommend serving with Sweet Potato Biscuits recipe in this cookbook. Use turkey bones from Roasted Turkey recipe in this cookbook. You can make this soup on Thanksgiving day after you have roasted your Turkey and removed all meat from the bones. For the vegetables, recommend Schwan's Frozen Mixed Vegetables. It makes about 10 1/2 cups broth. Either save the extra broth in freezer for Turkey Pot Pie recipe in this cookbook, or use all the broth in this soup recipe. This recipe thickens as it cools, and freezes well.