After carving your Thanksgiving turkey, don't just throw those bones away. You can use them to make a flavorful, hearty turkey and vegetable soup. Just cook the leftover turkey frame in water to make the broth, add your favorite vegetables and a few noodles, and you have created a delicious homemade turkey soup. Share this leftover turkey idea with others who enjoy making homemade soup.
1 meaty turkey frame
8 cups water
1 large onion, quartered
1/2 teaspoon garlic salt
Chopped cooked turkey, optional
1 (16-ounce) can tomatoes, cut up
1 Tablespoon instant chicken bouillon granules
1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
1/4 teaspoon pepper
3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets
1 1/2 cups medium noodles
Break turkey frame or cut in half with kitchen shears.
Place in a large Dutch oven or kettle.
Add water, onion, and garlic salt.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/2 hours.
Remove turkey frame.
When cool enough to handle, cut meat off bones; coarsely chop.
If desired, add more cooked turkey meat (enough to equal about 2 cups total).
Set meat aside.
Strain broth through a sieve lined with 2 layers of 100-percent-cotton cheesecloth; discard solids.
Return broth to Dutch oven.
Stir in undrained tomatoes, bouillon granules, herb, and pepper.
Stir in vegetables.
Return to boiling; reduce heat.
Cover; simmer for 15 minutes.
Stir in noodles.
Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender.
Stir in cooked turkey; heat through.