Turkey Vegetable Soup
Friday, November 27th, 2009No-one ever knows what to do with the left-over turkey carcass from that great Thanksgiving turkey. Here is a recipe for a very flavourful soup that you can serve after the holiday is over. You can add any left-over meat into the soup as well, or you can buy extra turkey legs from your supermarket to add to the taste of the broth.
Ingredients:
- Turkey giblets and bones (carcass from roasted turkey)
- Or 2 Turkey legs (Hint: you can purchase these separately at your grocery store)
- 1 TSBP. Cooking oil
- 2-3 onions, chopped
- 2 stalks celery, chopped
- 3-4 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 6 cups waters
- 3 chicken bouillon packets
- Salt and pepper
- 1 tsp. dried basil
- 1 tsp. minced garlic
- 1 tsp. dried thyme
- 1 tsp. sage
- Dash of Worcestershire sauce
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups chopped fresh spinach
- 1 cup medium flat egg noodles
In a large stock pot, heat oil and sauté onions and turkey giblets (if using). Add water. Bring to a boil and skim liquid of fat.
Reduce heat and add all remaining ingredients, except corn, peas, spinach and noodles. Simmer, covered for approximately 2-3 hours.
Add egg noodles, corn and peas, and cook for another 15 minutes. Stir in spinach and cook for 5 minutes more.
Serve hot.
