Turkey Soup
Turkey Soup
6 Serves


  • 1 meaty turkey frame
  • 8 cups water
  • 1 large onion, quartered
  • ½ teaspoon garlic salt
  • Chopped cooked turkey, optional
  • 1 400g can chopped tomatoes
  • 1 tablespoon chicken stock
  • ¼ teaspoon pepper
  • 1½ teaspoons dried oregano, basil, marjoram, or thyme, crushed
  • 1½ cups medium noodles
  • 3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion; or broccoli or cauliflower florets
  1. Method

  1. Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boil; reduce heat. Cover and simmer for 1 ½ hours.
  2. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.
  3. Strain broth through a sieve lined with 2 layers of 100 per cent cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.
  4. Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately.

Make-Ahead Tip: For individual servings, prepare soup and freeze in 1½ cup freezer containers, leaving a half-inch head space. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

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