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LOCATION: Recipes >> Soups >> Turkey Noodle 01

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Turkey Noodle Soup
Makes 5 quarts

Leftover cooked turkey carcass from 15 to 20 pound bird
5 quarts water
1 cup chopped celery
1/2 cup chopped celery leaves
1 cup chopped onion
7 chicken bouillon cubes
1 Tbsp salt
1/4 tsp ground black pepper
1 bay leaf
1/2 cup chopped fresh parsley (see notes)
1 cup fresh or frozen peas
1 cup sliced carrots
1 cup cut green beans, fresh or frozen
4 cups (8 Oz) fine egg noodles

1/4 cup butter or margarine
1/4 cup flour

In an eight quart kettle or Dutch oven place turkey bones, water
-- down through to and including the bay leaf. Heat to boiling;
reduce heat, cover and simmer for 1 hour. Remove the bones to a
platter and let cool. Add the parsley through to green beans. Heat
to boiling; reduce heat and simmer for 10 minutes. Meanwhile,
scrape meat from carcass and return meat to soup pot. Add liquid
if required. Heat to boiling; add noodles and cook uncovered for
10 minutes. Melt butter in a small frying pan; stir in flour. Cook
over low heat, stirring constantly, until the flour browns. Stir
into boiling soup. When the soup returns to a boil; reduce heat
and simmer for 5 minutes. Serve hot in large bowls.

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