Turkey Soup

After Thanksgiving, Christmas, and for whatever other holiday that I demand Turkey...my mother typically ends up making Turkey Soup. It is a good way to use the entire bird, and the soup can be frozen for later dates when you feel like eating Turkey again.

After my foray into Turkey cooking this week (first time turkey virgin...that Bird was purty) I realized that I had half a bird left and nothing to do with it. Here is my mother's/my recipe for Turkey Soup...or Turkey Soupen if you want to get fancy with it. And it's HEALTHY!

• De-Meat the Turkey (technical term) and set aside: Should be 1/2 or 1 pound
• 36 oz (or 24 depending on how much meat you have) of Low Sodium Chicken Stock
• Chopped Celery: about 3 or 4 sticks
• Chopped carrots: about 3 large
• Chopped Yellow onions: 1 whole large
• 2 tsps minced garlic
• Bay leaf
• Basil (2 tsp)
• Salt (1/2 tsp)
• Pepper (1 tsp)
• Onion Powder (1 tsp)
• Celery salt (1/2 tsp)
• 1/2 Bag No Yolk Egg Noodles
  

Put the chicken stock, vegetables, and all spices in a large pot and let it simmer on medium until it boils. Let it boil for about 3 or 4 min and then add the turkey. Let it come back to a boil and boil 4 to 5 min. Add noodles and let it come back to a boil for another 5 minutes. Serve or let cool and then freeze.

This recipe also works by boiling a chicken in water with some whole carrots, celery, onion, and a turnip until the chicken is cooked. This will make your stock. Then take the chicken out, toss the veggies, and follow the recipe (excluding the use of chicken stock since you have already made it)
from there on.

I like my turkey and chicken in chunks, but mom likes to shred hers. It is up to you! The power is in your hands.