Thanks to turkey soup; after the big traditional dinner, the leftover sandwiches and casseroles, you now have a fantastic use for the bones. This wonderful, flavorful soup uses spices such as bay leaves, basil and marjoram to create enticing aromas to fill your home and lure your family to the table.
This turkey soup recipe does require 2 days to prepare, so allow yourself plenty of time. You can add noodles, rice or cubed potatoes to chunk-up the soup. Serve with fresh crusty bread and enjoy this soup for days.
Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon marjoram
1. Remove all meat from the bones and carcass and refrigerate.
2. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.
3. Add remaining ingredients and 3 quarts of water.
4. Cover and simmer on the low setting for 24 hours.
5. Strain broth, and refrigerate overnight in a clean bowl.
6. Discard vegetables and bones.
Directions - the next day:
1. Remove the fat that has congealed on the surface of the broth. Place broth in a large kettle and bring slowly to the boil.
2. Add: 1 1/2 cups chopped celery, 1 1/2 cups chopped carrots, and 1/2 cup chopped parsley
3. Simmer for 15 minutes. Add 3/4 cup barley and simmer for another 15 minutes or so. Salt and pepper to taste.
4. Add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender.
5. Add 1 to 2 cups leftover turkey and return to boiling. Makes approximately 3 to 4 quarts.
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