Recipes

[Iwantcoffee]

I have not tried this recipe yet, but it looks and sounds delicious. It is from Tasty on Facebook.

Here's what you need:
- 4 Tbsp. butter
- 1 medium onion
- 4 carrots
- 4 celery sticks
- 3 cloves garlic
- 1 1/2 lbs cooked turkey
- 64 fl oz chicken broth
- 1 1/2 cup diced parsley
- 2 Tbsp. fresh thyme
- Salt
- Pepper
- 8 oz egg noodles

In a large pot, over medium heat, melt butter, add onion, carrots, celery, garlic, and cook until vegetables are softened, but not brown.

Add turkey, then chicken stock, parsley, thyme, salt, and pepper. Bring liquid to a boil, then simmer for 30 minutes.

Add egg noodles, and simmer for 10 minutes. Stir occasionally.

Serve hot.

[denisemb]

Sounds great!  Hope you don't mind me adding my favorite, I make it every year.  Sometimes I'm lazy and just use chicken/turkey broth and pick the meat off the carcass instead of doing the whole boiling thing.  Note:  this is not lo-calorie or healthy, but sinfully delicious!  LOL

After-Thanksgiving-Turkey-Soup

TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling

MAKES: 16 servings

Ingredients

• 1 leftover turkey carcass (from a 12- to 14-pound turkey)
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).

Originally published as After-Thanksgiving Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140