Doesn't that sound appetizing? I finally got around to making soup with my leftover turkey carcass from Thanksgiving. It has been in the freezer these past few weeks. And by freezer I mean garage.
Turkey Noodle Soup
1 large turkey carcass
16 c water
12 cubes chicken bullion
6 medium carrots, peeled and sliced into 1/2 to 1-inch slices
1 1/2 T minced onion
1 1/2 t. dill
3 c. frozen gr. beans
6 oz thick home style egg noodles
Place turkey carcass in a large stock pot. Add water and bullion. Cover and bring to a boil. Reduce heat and simmer 45 mins. Remove carcass leaving the water. Turn off the heat. Set aside turkey to cool. When it is cool enough to handle, remove any meat from the carcass (translation: dig and pick) and put back into pot. Add rest of ingredients and stir. Return to a simmer. Simmer for 15-20 mins. until vegetables are tender and the noodles are cooked.
If your noodles take less time to cook, add the vegetables and cook for 10 mins. Then add the noodles and cook 5 mins. more.
The vegetables can be varied. Replace 6 parsnips for the green beans or 3 parsnips for 2 carrots. Or 2 parsnips for 1 c. green beans. If only using carrots, use 12. I totally do not understand my directions here.
If this recipe sounds exactly like my chicken carcass soup, that is because it is. And as always, dumplings help the medicine go down. I topped it with cheddar cheese dumplings.